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Straining a Sauce

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
A sauce is strained, preferably using a conical mesh sieve, to remove solid ingredients and to help emulsify liquid ingredients. By contrast, when a sauce is puréed all the ingredients are left in the finished sauce. When straining, the finer the mesh, the smoother and more glossy the sauce will be.
Ladle some sauce into a strainer that has been set over a saucepan. Push the ladle downward against the mesh in short, sharp strokes, pressing solid ingredients to extract maximum flavor.

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