Finishes and Final Flavors

Once the liaison has been added to the sauce (or the decision has been made to dispense with it), it is time for the final shaping of the sauce’s flavor. In some cases, the liaison and final flavoring of the sauce will occur simultaneously, such as when herb butter, crustacean butter, or a flavored mayonnaise is being used. The final flavorings of a crustacean sauce should never mask the intrinsic crustacean flavors that the chef has worked so hard to extract, but should bring them into focus. Fines herbes are especially useful for this. Fines herbes without tarragon can always be used to finish a crustacean sauce, regardless of the ingredients used to flavor the sauce. Their flavor is so delicate that they add subtlety, freshness, and complexity to the sauce while never taking over. If tarragon is used, more thought should be given to whether it complements the other flavor components—usually it does; tarragon and crustaceans work extremely well together. If you want a more assertive, direct sauce, other herbs and herb butters can be used to contribute a final accent. Chopped fresh marjoram or oregano (used sparingly) gives the sauce a distinct, unmistakable character.