Equipment

Saucepan

A straight-sided saucepan concentrates flavour through evaporation while giving enough depth for a whisk to work. It is the usual vessel for building a roux, blooming aromatics in fat, and holding a sauce at a gentle simmer without excessive reduction.

Type · Vessel

About

Summary

A straight-sided saucepan concentrates flavour through evaporation while giving enough depth for a whisk to work. It is the usual vessel for building a roux, blooming aromatics in fat, and holding a sauce at a gentle simmer without excessive reduction.

Techniques

Useful for

Blooming

Aromatics are often bloomed in fat at the base of a saucepan before liquid or roux is added.

Foundations

Useful in

Béchamel

Béchamel is typically built in a saucepan where roux and milk can be whisked over controlled heat.

Notes

Kitchen notes

The French Mother Sauces

Mother sauces are commonly begun in a saucepan where reduction and liaison can be controlled.

Why Roux Thickens Sauce

A saucepan is where roux and milk are brought together over controlled heat.