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
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
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
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