The Hospitality Guru (cooking) Back to Basics: Consistency of Sauce

Consistency of a basic sauce

The consistency of a basic sauce will depend on the purpose for which the sauce is intended to be used.  In general, there are two types of sauce consistency – coating (sometimes called masking or napping) and pouring.

Pouring consistency must be no more than that of single cream.  The sauce should merely coat the back of a spoon and run off freely.  Jus lie, just roti and demi-glace are sauces of a pouring consistency.

A sauce of coating consistency is thicker than a sauce of pouring consistency.  It is similar to thickened cream and should thickly coat the back of a spoon.  Veloute, hollandaise, béchamel and béarnaise are examples of sauces of a coating consistency.

However, there are exceptions.  For example, sauces used for binding food need to be considerably thicker than a coating consistency in order to bind the food.

CAUTION:  The consistency of a sauce must be judged at serving temperature, above 85C degrees.

More by this Author


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article