simple suspensions, molecular dispersions,
emulsions, or foams. They’re usually a
combination of two or more. Purees usually
contain both suspended particles and
dispersed molecules, starch-thickened sauces
contain both dispersed molecules and
remnants of the granules, emulsified sauces
include proteins and particles from milk or
eggs or spices. Cooks often thicken and enrich
sauces of all kinds at the last minute by
melting a piece of butter into it or stirring in a
spoonful of cream, thus making them in part a
milkfat emulsion. Such complexity of the
dispersed phase may well make sauce texture
more subtle and intriguing.
The Influence of Consistency on Flavor
Thickeners Reduce Flavor Intensity In
general, the components of a sauce that create
its consistency have little or no flavor of their
own. They therefore only dilute whatever