How to Finish a Sauce
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When finishing a sauce, only use salt and/or pepper if your taste buds tell you that the sauce needs it. Finishing sauces with whole butter (both whole and brown) will impart fat, a nice bright glaze and emulsify the sauce. Fernand Point himself attributed the secret of his entire cuisine to: “Butter! Give me butter! Always more butter!"

Good Quality vinegars like sherry vinegar for brown sauces and champagne vinegar for white, in very small quantities, can be used to finish sauces. If you want to alter the consistency of your sauce, a Coulis (strong stock made from lean meat trimmings) can do a good job. In general, finish your sauces for a desirable consistency, texture, look and most importantly, taste.