What You Need to Know
Montage de sauce involves controlled evaporation of aqueous phases to concentrate glutamates, nucleotides, and Maillard reaction products from multiple stock reductions. Successive incorporations create synergistic umami effects through IMP-GMP flavor potentiation.
Produces sauces with unparalleled depth by combining the distinct characteristics of veal, poultry, and fish reductions.
Key Parameters
Temperature
92°C
85°C - 98°C
Time
6-8 hours
4 hours - 12 hours
Equipment
Heavy-bottomed saucepanChinoisSkimmerLadle
Steps
- 1.
Demi-glace (French classical cuisine): Forms the base for countless derivative sauces
- 2.
Jus lié (Modern French cuisine): Creates intensely flavored meat essences
The Science
Primary Reaction
Maillard reaction and flavor compound concentration