Sauce and Mixture Preparation — Uygulama Modu

Cook the Roux

Cook equal measures of butter and flour for 1-15 minutes, depending on the color you want.

6 min Medium The roux has reached the intended color (white, blond, or brown).

Add the Liquid Gradually

Add the hot liquid to the roux in small amounts, mixing thoroughly each time.

4 min Medium The mixture has reached a smooth, lump-free consistency.

Build the Emulsion

Add the oil a little at a time in a thin stream while whisking continuously.

5 min The mixture has become a smooth, thick emulsion.

Make a Reduction

Boil the liquid uncovered until its volume has reduced to about one-quarter.

15 min Medium-high The liquid has become noticeably thicker and sweeter.

Temper the Yogurt

Before adding the yogurt-based sauce to a hot dish, warm it slowly with a spoonful of hot liquid.

3 min Low The yogurt remains smooth and does not curdle when mixed into the sauce.