How do you match the thick glossiness of professional meat sauces without cooking juices? Top chefs give their tips
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How do I make a good sauce for meat that isn’t a gravy, if I don’t have cooking juices? I’d drink the thick, glossy ones on MasterChef through a straw.
Dominique, Bermondsey, London
The bottom line is that those silky, spoon-coating sauces and jus that Dominique craves require stock. “The way chefs do it is by reducing the stock, passing it through muslin, then whisking in butter,” says Richard Turner, former executive chef of the Hawksmoor restaurant group, and the man behind the annual Meatopia festival and butchers Turner & George. “That’s what makes it glossy.” If juices, and therefore gravy-style sauces, aren’t in play, however, Dominique is going to have to look elsewhere.
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