How can you hold a sauce without it forming a skin
Cover sauce with a lid, spread melted butter over it, place oil, plastic wrap, buttered parchment over it
Singer vs beurre manie
Singer: dusting fond with flour to make a roux
Beurre manie: equal parts flour and whole butter
Two common starches for slurry
Corn starch: translucent
Arrow root: transparent
Three stages of roux
White: thickest
Blond: thick
Brown: thinnest
How much roux for 1 gallon of stock
1 pound of roux
Liaison
Consists of cream and eggs
Three types of emulsification
Permanent: mayo
Semipermanent: Hollandaise
Temporary: vinaigrette
6 qualities of sauce
Taste Color Luster: shine Texture Viscosity: thick Opacity: not transparent
Two types of compound butters
Simple: softened butter with puréed flavoring
Complex: clarified butter with flavor