Straining

If you have learned how to use a roux properly, you should be able to make a smooth, lump-free sauce. However, to bring a sauce’s texture to perfection, to create the velvety smoothness that is important to a good sauce, straining is necessary. Even a slight graininess that you can’t see can still be felt on your tongue.

Straining through a china cap lined with several layers of cheesecloth is effective. Very fine sieves are also available for straining sauces. Straining is usually done before final seasoning.