Moistening Liquids

One of the components most frequently replaced when preparing an américaine- or nantua-style sauce is the preliminary moistening liquid. In a Sauce Américaine, tomato pulp, flamed Cognac, and white wine are used. It is possible to replace these moistening liquids with various table wines (Sauternes adds a subtle sweetness and complexity to the sauce), fortified wines such as Madeira or sherry, or hard cider. The flamed Cognac can be replaced with other liquors, such as whiskey or Armagnac. Remember, however, that complex, expensive liquors and wines should not be added during the early stages of preparing a sauce, because their nuances will be wasted.