Sauce Information

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Published 1974

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Cold liquids added to hot flour-and-butter roux will always make a smooth sauce. Cold liquids cool the pan and let roux and liquids heat and thicken at the same time; thus they can be stirred and blended as fast as they thicken.

When hot liquids are added to hot roux, it is not possible to blend them as fast as they thicken. Always add cold, or cool, liquids to hot butter-and-flour mixtures to insure a velvety sauce.

Coloring sauces. Brown coloring is necessary for the coloring of sauces. It cannot be bought, but see recipe.

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