Plating sauces

Preparation info
  • Yield: Approximately 20 ounces ,


    servings, each weighing approximately 1⅔ ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Red wine sauce

Oz Grams Name of ingredient
20, approximately, from above


  • Pass the poaching liquid through a fine sieve and transfer to a medium-sized heavy saucepan.
  • Cook over high heat, to reduce to a coating consistency.
  • Watch carefully so that the mixture does not burn.
  • Remove from the heat and allow the sauce to cool.
  • Stir in the lemon juice and transfer the liquid to a squeeze bottle.
  • Refri