Mounting - technique | Debic
Technique

Mounting

This technique shows you how to mount a sauce before serving in only 4 simple steps.

Equipment needed
  • Sauce pan
  • Whisk

Preparation video

Step-by-step

Mounting step1

Add the cooking cream to the gastrique and fond

Mounting step2

Boil the sauce until the desired consistency under constant whisking

Mounting step3

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

Mounting step4

Check the thickness of the sauce and serve

Tips

  • 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