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Technique

Mounting

Mounting - photo 1 | Debic
Technique

Mounting

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

Equipment needed
  • Sauce pan
  • Whisk

Ingredients

Mounting

Gastrique

Fond

Butter

Debic cookingcream

Step-by-step

- photo 1 | Debic

Add the cooking cream to the gastrique and fond

- photo 1 | Debic

Boil the sauce until the desired consistency under constant whisking

- photo 1 | Debic

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

- photo 1 | Debic

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

Related techniques

For you to experiment with

Masking

Masking cakes or other pastry

Aerating cream with a siphon

This technique shows you how to create whipped cream with a siphon in only 3 simple steps.

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