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Sauce with the right body and texture clings lightly to food. Too thin and it spreads across the whole plate. Too thick and it forms unsightly clumps. A classic test for a sauce is to see if it coats the back of a spoon smoothly and evenly. If the texture is less than perfect, here are some ways to fine-tune your sauce or gravy.
 

Here are the steps you need to make the perfect sauce

  Reduction Simmer 10 to 30 minutes to thicken by evaporation. Not recommended for strongly flavored sauces, as they will become more concentrated.
  Cornstarch For every cup (8 fl oz/250 ml) of sauce, dissolve 1 tbsp. cornstarch in 1/4 cup (2 fl oz/60 ml) cold water; stir into sauce. Simmer 5 minutes. Do not continue cooking, as extended heat will break down starches.
  Beurre manie With fingertips or fork, work together equal amounts of softened butter and all-purpose flour until smooth. Whisk small pieces gradually into sauce and simmer 5 minutes.
  Liaison Beat together two egg yolks and 1/4 cup (2 fl oz/60 ml) heavy cream in small bowl. Slowly mix in small amount of sauce's hot liquid. While stirring sauce off the stove, drizzle in egg yolk mixture. Warm the sauce over gentle heat. Do not simmer again or eggs will curdle.
  Tomato puree Stir prepared tomato puree into sauce, 1 tbsp. at a time.
  Vegetable puree Cook vegetables such as carrots, spinach, squash, potatoes, onions or garlic until soft. Puree in blender. Strain, if desired, and stir into sauces.
  Instant potato flakes Stir in 1 tbsp. flakes for every cup (8 fl oz/250 ml) of sauce. Add more flakes as needed. Simmer 5 minutes.
  Rice Simmer the sauce with a few spoonfuls of cooked rice for 10 minutes. Puree in blender until smooth.
  Nuts Add nut butter or very finely ground nuts to desired consistency.
  Crumbs Stir in 1 tbsp. dry or 2 tbsp. fresh bread crumbs. Simmer 10 minutes.
  Yogurt Off the heat, whisk in a small amount of yogurt. Warm the sauce gently and serve it as soon as possible.
  Stock Stir in stock or water gradually to desired consistency. Return to a simmer.
  Wine Add white wine to light-colored sauces and red wine to dark sauces. Simmer 5 to 10 minutes to bring flavors together. Fortified wines like brandy or sherry add extra depth. To evaporate alcohol or to concentrate flavors, reduce the wine in a separate pan before adding.
  Cider Sauces for pork or game benefit from the fruity quality of cider. Use like wine (see above).
  Cream Stir in light or heavy cream or substitute milk. Warm gently over low heat. The color of the sauce will lighten. Acidic ingredients in the sauce, such as vinegar or lemon juice, can lead to curdling. If heated too long, cream sauces can break down (see How to Rescue a Broken Sauce).
  Fruit juice Brighten flavors while thinning the sauce. Acidic fruit juices, such as citric or pineapple, can cause cream- or egg-based sauces to curdle.
  Strainer Pour sauce through fine-mesh strainer or cheesecloth into another pan. Do not press lumps through. Warm gently.
  Blender Transfer sauce to blender or food processor, taking care with hot liquids. Puree until smooth. Add a little more liquid if needed. Strain and warm gently.
  Disguise Stir in chopped garnishes such as olives, lemon zest, pine nuts, sauteed mushrooms, capers, tomatoes, raisins or tiny pieces of carrots and celery. Sprinkle with fresh herbs.

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