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The Hospitality Guru (cooking) Back to Basics: Sauce Presentation

Updated on October 12, 2015


The presentation of sauces at the time of service, must be given the same attention as the presentation of any other part of the dish. There is a tendency for sauces to be over-used and this does not necessarily complement the dish.

The following guidelines will help you to effectively use sauces to enhance the presentation of the dish.

  • In silver service, the sauce is always served separately in a sauce boat. This allows the customer to see and appreciate the food item before it is covered with the sauce.
  • If the sauce must be served on the plate with the food, it may be served under the food, or partially masking it.
  • Never serve a sauce over crumbed or battered food, as this causes the crisp coating to become soggy.


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    • tonymead60 profile image

      Tony Mead 4 years ago from Yorkshire


      I like sauces with my dishes and spend a lot of time developing flavours.