Good savory sauces always put that extra zing of flavor not matter if they are the rich and buttery, spicy tomato or yummy marinades. Remember that sauces should enhance flavors and not cover them up in dishes.
Several ways to thicken sauces:
1. Cornstarch needs to be mixed into cold water or other liquid and blended all the way before heating to prevent lumps. Cornstarch-based sauces become clear making them great for fruit or sweet and sour sauces.
2. Flour and fat should always be cooked over low to medium heat until smooth and bubbly before adding liquid. This will help prevent sauces from tasting like raw flour.
3. Egg yolks must be cooked over low heat to avoid overcooking and curdling them. They must be cooked thoroughly to kill salmonella. Hollandaise sauce is a good example of an egg yolk sauce.
4. Going the reduction way by reducing liquids such as savory broth, vinegar cream or wine by themselves or in a combination are boiled or simmered to reduce volume and to thicken and concentrate flavors by means of evaporation. Liquids can be reduced faster by using a skillet with a large heating surface area instead of a saucepan.
5. To prevent lumping, use a wire whisk stirring constantly just until thickened.
6. Before adding flour or cornstarch to thicken dishes, mix it with equal amount of cold water in a separate dish to keep it from lumping.
7. Cook sauces over low to medium heat unless a recipe requires another heat setting.
Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com
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