Sauce Consistency

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Though the main point of sauces is their flavor, we also enjoy them for their consistency, their feeling in the mouth. And problems with consistency—with the sauce’s physical structure—are far more likely than flavor problems to make a sauce unusable. Curdled or congealed or separated sauces are not pleasant to look at or to feel in the mouth. So it’s good to understand the physical structures of common sauces, how they’re put together and how they’re ruined.