Liaisons and Thickeners

Once the crustaceans have been cooked in a moistening liquid, the chef must decide on the consistency he or she wants for the final sauce. If the final dish is to be presented in the style of a soup, light stew, or pot au feu, then obviously little liaison is necessary—a few tablespoons of cream or a swirl of butter will be sufficient to smooth out the sauce’s texture and give it an appealing sheen. If, however, it is important that the sauce coat the final preparation, then a greater amount of liaison or a more powerful one must be used. Beurre manié provides a quick, inexpensive liaison without making the sauce overly rich. Be sure to reduce the sauce to concentrate its flavors before adding the beurre manié, since beurre manié should not be cooked more than a second or it will taste starchy. Roux can also be used. Newer modernist thickeners such as xanthan gum and lambda carrageenan will give the sauce the desired consistency without a starch muting or interfering with its flavor.