CREAMY SAUCE

Making the perfect sauce is not so hard to do. With these few simple suggestions you can make smooth sauce every time.

When you are making sauces with a corn starch/flour base, place the cornstarch/flour in a small bowl.

Stirring vigorously add enough cold liquid to form a thick paste.

Slowly add the cornstarch/flour slurry to your hot sauce mix.

Once the cornstarch/flour is combined with your sauce it must be stirred constantly with a wire whisk or rotary “egg” beater.

Continue cooking the sauce over low-medium heat unless otherwise directed by the recipe that you are preparing.

Cooking any sauce at too high of heat or for too long can cause most sauces to curdle or break down.

If you have to step away from your sauce for any reason while it is cooking, remove it from the heat.

Once you come back, return the sauce to the burner and continue to cook.

Most sauces will thicken, as they cool, so don’t cook too long!