Whether or not a sauce is to be given a final enrichment of liaison, cream, or butter, it must be checked carefully for seasonings before serving. Remember that the last step in any recipe,whether written or not,is "adjust the seasonings."
1. Salt is the most important seasoning for sauces. Lemon juice is also important. These two seasonings emphasize the flavors that are already there by stimulating the taste buds. Cayenne and white pepper are perhaps third and fourth in importance.
2. Sherry and Madeira are frequently used as final flavorings.These wines are added at the end of cooking (unlike red and white table wines, which must be cooked in a sauce) because their flavors are easily evaporated by heat.
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