Clarifying Stock Based Sauces

In sauce making the key fundamental technique is to skim the sauce often in order to remove all the impurities that that the making the stock may brings. To do so, sauces should simmer gently for a long period of time, up to an hour and sometimes more, depending on the quantity of sauce being cooked.

While simmering the sauce, scum may form and float on the surface. Skim the surface of the sauce with a skimmer, a small ladle or a spoon.

Alternatively, set the pan half off the heat and skim off the impurities as they rise to the cooler side of the pan.