Description
Reducing stock and wine with thickening agents to create a rich sauce.
Technical
Medieval sauce preparation involves the reduction of stock and wine with the addition of thickening agents like breadcrumbs or egg yolks, resulting in a rich and thick sauce. This technique requires careful temperature control and timing to avoid over-reduction or curdling of the egg yolks. The process involves the Maillard reaction and the coagulation of proteins.
Science
Primary Reaction
Maillard reaction and protein coagulation
Sensory Profile
Aroma ()
richsavoryumamiearthyherbaceouswine-infused
Origin & History
Civilization
Medieval Europeans
Era