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Troubleshooting Brown Sauces
Published 1991
| Problem | Probable Causes | Solution |
| Too thin; watery consistency and flavor | Stock too thin Insufficient reduction |
Check stock method Reduce to correct consistency before finishing sauce Bind with starch or hydrocolloids Finish with emulsifiers (if butter emulsion has broken down) |
| Too thick; sticky when tasted | Overly reduced Too much glace de viande added Too much liaison |
Thin with stock or wine if appropriate |
| Pale color | Vegetables and meats for stock insufficiently browned | Add vegetables caramelized with stock to sauce Infuse blackened onion halves in stock |
| Threatening to break | Overreduction Sitting too long |
Continue to stir in small amounts of water to restore the sauce to its original consistency |
| Flat taste | Long cooking or reduction Lack of acidity |
Add vinegar Add freshly chopped parsley, chives, or chervil Add fortified wines, gastrique, Cognac Successive caramelization of stock Add improvised jus made from meat trimmings |
| Too sweet | Too many vegetables used to prepare stock Too much fortified wine Excessive reduction |
Add small amount of vinegar and Cognac |
| Too salty | Overly reduced stock (this is more common with stocks made with meat only) | Lengthen with butter, cream, or light stock; serve as sauce with thinner consistency |
| Too acidic | Improperly chosen cooking wine Wine reduced without stock or trimmings Too much vinegar added |
Balance with fortified wine or gastrique and vinegar |
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