Sauces without fear

Almost every sauce is an emulsion, thickened with starch, or reduced. Know the three ways and you can rescue any sauce.

For anyone whose sauce has ever split or come out too thin

1. 1
   Sauces

   The overview: three ways to thicken a sauce.

2. 2
   Emulsion

   Way 1: fat in water as tiny droplets.

3. 3
   Mayonnaise

   The emulsion to make yourself.

4. 4
   Mayonnaise splits

   What to do when it splits.

5. 5
   Starch gelatinisation

   Way 2: starch swells and thickens.

6. 6
   Roux

   The classic technique for it.

7. 7
   Reducing (reduction)

   Way 3: reduce until it turns smooth and thick.

8. 8
   Mounting with butter

   Cold butter at the end: shine and body.

9. 9
   Hollandaise sauce

   The master class: a warm emulsion with egg yolk.

10. 10
    Sauce splits

    For emergencies.