after thickening.
A satisfying sauce offers stimulation to
most of our chemical senses. A sauce
that doesn’t seem quite right is probably
deficient in one or more tastes, or doesn’t
carry enough aroma. The cook can taste
the sauce actively for its saltiness,
sweetness, acidity, savoriness, and
aroma, and then try to correct the
deficiencies while maintaining the
overall balance of flavors.Sauce Consistency
Though the main point of sauces is their
flavor, we also enjoy them for their
consistency, their feeling in the mouth. And
problems with consistency — with the sauce’s
physical structure — are far more likely than
flavor problems to make a sauce unusable.
Curdled or congealed or separated sauces are
not pleasant to look at or to feel in the mouth.