Thickeners and Emulsifiers

While flavor is doubtlessly the primary quality by which sauces are judged, one should not underestimate appearance, mouthfeel, consistency, and thickness. In old-fashioned classic cuisine, starches were used as thickeners. When nouvelle cuisine was at its height in the ‘60s and ‘70s, butter and cream were the fallback thickeners. When handled judiciously, these result in sauces with irresistible mouthfeel that, despite their richness, give the impression of lightness.