A technique for Mixing Batter

Ingredients

Add the cooking cream to the gastrique and fond

Boil the sauce until the desired consistency under constant whisking

Add cubes of cold butter while stirring them in the warm sauce

Check the thickness of the sauce and serve

Normal mounted sauces can not be reheated, this problem is solved when using cooking cream
Check the thickness of a sauce on the back of a spoon. Create a line with your finger, when the line stays your sauce has thickend