Technique
Mounting
![Mounting - technique | Debic 2d740000-ff27-0003-16e7-08d750ca6d06](/sites/default/files/technique/2d740000-ff27-0003-16e7-08d750ca6d06.jpg)
Technique
Mounting
This technique shows you how to mount a sauce before serving in only 4 simple steps.
Equipment needed- Sauce pan
- Whisk
Ingredients
Debic products used
Preparation video
![](/themes/custom/debic_theme/img/preparation_preview.jpg)
Step-by-step
![Mounting step1 2d740000-ff27-0003-c127-08d750ca6b29](/sites/default/files/technique/2d740000-ff27-0003-c127-08d750ca6b29.jpg)
Add the cooking cream to the gastrique and fond
![Mounting step2 2d740000-ff27-0003-2379-08d750ca6bb3](/sites/default/files/technique/2d740000-ff27-0003-2379-08d750ca6bb3.jpg)
Boil the sauce until the desired consistency under constant whisking
![Mounting step3 2d740000-ff27-0003-6611-08d750ca6c59](/sites/default/files/technique/2d740000-ff27-0003-6611-08d750ca6c59.jpg)
Add cubes of cold butter while stirring them in the warm sauce
![Mounting step4 2d740000-ff27-0003-5ad4-08d750ca6d9a](/sites/default/files/technique/2d740000-ff27-0003-5ad4-08d750ca6d9a.jpg)
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