Straining - This is very important in order to produce a smooth, lump free sauce, Butter - gives extra shine and smoothness to the sauce, Seasoning - adds and develop flavor, Deglazing - to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom, Liason - mixture of egg yolks and cream added to sauce to give extra richness and smoothness, Heavy Cream - to give flavor and richness to sauce, Reduction - The sauce becomes more concentrated and more flavorful.,

Basic Finishing Techniques

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