Serving Sauces

There are three ways to serve a sauce: firstly, food may be coated with sauce; secondly, the sauce may be spooned on to a plate or dish, with the food carefully arranged on top; thirdly, sauces such as salad dressings and gravies can be served separately in a sauceboat or bowl. Modern chefs may use two sauces of a different color, sometimes swirling one on the other. Crisp ingredients such as puff pastry or croûtes should never be smothered in sauce as they will become soggy.