Sauce

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Dessert sauces enhance desserts both by their flavor and by their appearance, just as savory sauces enhance meats, fish, and vegetables. The most popular and useful dessert sauces. Crème anglaise variations, chocolate sauce, caramel sauce, and the many fruit sauces or sweetened fruit purées are the most versatile. One or another of these complements nearly every dessert.

Except in the case of some homestyle desserts and frozen desserts, sauces are usually not ladled over a dessert because this would mar its appearance by covering it up. Sauces are usually plated as a small pool, either around the dessert portion or to its side. Another way to serve a sauce is to drizzle it in a ribbon or in a random pattern onto the plate.