What You Need to Know
During reduction, water evaporates, concentrating sugars and amino acids that undergo Maillard reactions to form caramelized flavors. In a roux, fat coats starch granules; heating gelatinizes the starch, thickening the sauce while the fat’s fatty acids participate in oxidation and browning. Precise temperature control prevents protein denaturation that causes curdling or bitterness.
The Science
Primary Reaction
Starch gelatinization, protein denaturation, Maillard browning, evaporation