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Coating with Sauce

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
A sauce for coating should be sufficiently thick to stay on the food, but it should not be so thick as to mask completely the contours and color of the food beneath it.
To test for coating consistency, dip a wooden spoon into the sauce and lift it out. The sauce should cling lightly, leaving a clear trail when you draw your finger across it.
When coating food, fill a small ladle with sauce, tip it toward you and work away from you.

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