In French cooking, a saucier is the title of one of the line cooks in every high-end kitchen. Sauces are so integral a part of traditional French cooking that there is someone who works their entire career to become an expert in making only sauces. It stands to reason that there is a pot designed for that express purpose as well. Finding the perfect saucier is something that must be done with some research, however. Half of the challenge of making a good sauce is having the right vessel to do it in.
Instructions
1. Pay attention to what the saucier is made of. Every company that makes a line of cookware will inevitably have a saucier available, as well. Some are better than others, and depending on what you need and how often you will use it, you can find one that is perfect for you. To begin, there are many different types of material that a saucier can be made from. Some of the most popular are stainless steel, enameled cast iron, non-stick-coated steel or aluminum and copper. Never buy a saucier with a non-stick coating. Many sauces call for deglazing and it is impossible to truly deglaze anything made in a non-stick pot. Enameled cast iron and copper both make wonderful cookware that conduct heat beautifully, but can be outrageously expensive. A stainless steel saucier with a copper core is a great compromise. It gives you the conductivity of copper with the price tag of stainless steel.
2. Mind the shape of the saucier. When looking for a saucier, remember to think constantly about what you'll be using this pot for. You will be making sauces and sauces are liquids that require, oftentimes, constant whisking. Whisking becomes difficult when the whisk you are using can't reach into the corners and crevices of a traditional pot. That is why the very best sauciers have rounded sides. It allows a traditional balloon whisk to reach the sides of the pot without worrying about parts of the sauce getting trapped in the unreachable corners and burning. Many sauces also require reduction. Reduction is easier when there is a greater surface area, because the more surface area there is, the faster the liquid will evaporate. That is why the best sauciers are shallow and wide, to expedite reduction.
3. Try your saucier out on a basic béchamel sauce. To give your saucier a test drive, start with one of the most basic sauces there is to make: a white sauce, or béchamel. Over medium heat, melt two tablespoons of butter until melted and foamy. With a balloon whisk, slowly whisk in two tablespoons of flour. Continue to whisk until combined. Cook for two or three minutes. Begin slowly pouring in two cups of room temperature milk while continuing to whisk. Once the milk is combined, continue whisking over medium heat until there are no lumps. Turn the heat to medium low and continue cooking and stirring until the sauce thickens, about 10 minutes longer. Season with salt, pepper and nutmeg.
4. Clean and store your saucier. Your stainless steel saucier can withstand the scouring of a rough sponge. Make sure you keep it impeccably clean and dry to retain its luster. When storing a saucier, either hang it or try to place it in an area where it won't have other pots and pans stacked on top of it. While it is more durable than a pot with a non-stick coating, it can stick get scratched and damaged and that will take years off of the life of this wonderful pot.
Tags: stainless steel, your saucier, balloon whisk, best sauciers, cast iron, French cooking, Many sauces