The sauce produced by braising meat can be thickened by __________.
A) reducing it
B) adding a prepared sauce, such as demi-glace or velouté
C) thickening it with roux, beurre manié, or another thickening agent
D) all of these

Question

Quizplus · Accepted Answer

All of these methods are effective for thickening the sauce produced by braising meat: reducing it concentrates the flavors and thickens the sauce through evaporation, adding a prepared sauce like demi-glace or velouté introduces additional body and flavor, and using a thickening agent such as roux or beurre manié directly increases the sauce's viscosity.

The Sauce Produced by Braising Meat Can Be Thickened by __________