while making it somewhat harder for the thickener proteins to bond to each other and coagulate The inclusion of flour or starch can protect sauce proteins from coagulating; the long starch molecules get in the way of the proteins and prevent them from forming many strong bonds with each other If you do overcook a protein-thickened sauce and it separates into thin liquid and grainy particles, you can salvage it by remixing the sauce in a blender, straining it of any remaining coarse particles, and if necessary rethickening it with whatever materials are handy (egg yolks, flour, or starch) Egg Yolks Egg yolks are the most efficient protein thickeners, in part because they are so concentrated: egg yolks are only 50% water and 16% protein They are also the handiest, being a common, inexpensive ingredient, and their proteins are already finely dispersed in a rich, creamy fluid They’re mainly used to thicken light-colored white sauces, blanquettes, and fricassees Yolk-thickened sauces can be brought to the boil as long as they’re also partly thickened by starch Sabayon sauces are also partly thickened by the coagulation of yolk proteins(p 639) Liver Liver is a flavorful thickener, but has the disadvantage of requiring disintegration before it can be used The coagulable proteins are concentrated inside its cells, so the cook must break the cells open by pounding the tissue, and then strain away the particles of connective tissue that hold the cells together Blood Blood is the traditional thickening agent in coq au vin, the French rooster in wine sauce, and in braises of game animals (civets) It’s about 80% water and 17% protein, and consists of two phases: the various cells, including the red cells colored by hemoglobin, and the fluid plasma in which the cells float ... before it can be used The coagulable proteins are concentrated inside its cells, so the cook must break the cells open by pounding the tissue, and then strain away the particles of connective tissue that hold the cells together... connective tissue that hold the cells together Blood Blood is the traditional thickening agent in coq au vin, the French rooster in wine sauce, and in braises of game animals (civets) It’s about 80% water and 17% protein, and consists... they’re also partly thickened by starch Sabayon sauces are also partly thickened by the coagulation of yolk proteins(p 639) Liver Liver is a flavorful thickener, but has the disadvantage of requiring disintegration before it can be used