Depouillage
or
cleaning
of
a
sauce
is
the
most
important
process
in
building
a
sauce.
A
cook
that
does
not
understand
this
process
or
its
importance
ends
up
with
a
less
than
desirable
sauce
full
of
impurities
and
fat.
Any
sauce
that
has
been
thickened
with
a
roux
must
be
depoulled.
Depouillage
as
it
is
applied
to
sauces,
is
the
removal
of
all
fat
and
impurities
from
the
flour
and
stock
in
the
sauce.
To
successfully
depouille
a
sauce
you
must
first
use
a
ratio
of
only
10
to
13
percent
roux
per
weight
of
the
sauce.
This
ratio
will
allow
for
enough
stock
to
make
the
roux
a
liquid
thereby
allowing
the
impurities
to
rise
during
the
reduction
process.
Follow
this
process