How to Build Flavour in a Sauce
Layer flavors, deglaze properly, and balance fat, acid, and salt for sauces that taste great.
5 min read
TechniquesGreat sauces are built in layers. Start with fond, add aromatics, deglaze, and finish with fat and acid.
1
Start with Fond
Fond is the browned bits stuck to the pan after searing. Don't wash it away — it's the base of your sauce.
2
Sauté Aromatics
Add onions, garlic, shallots. Cook until soft and fragrant, scraping up some of the fond.
3
Deglaze the Pan
Add liquid (wine, stock, vinegar) and scrape up all the browned bits. Reduce by half.
4
Add Stock or Cream
Add stock or cream and simmer until it reduces and thickens.
5
Finish with Fat
Off the heat, stir in cold butter or olive oil for richness and gloss.
6
Balance with Acid and Salt
Taste: needs brightness? Add lemon. Flat? Add salt. Harsh? Add butter.
Pro Tips
- Whisk in a cornstarch slurry for a thicker sauce.
- Strain through a sieve for silky smooth sauces.
- Fresh herbs at the end brighten without losing flavor.