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

Updated on October 12, 2015

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.


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