Serving Sauces

There are three ways to serve your sauce:

• The sauce is ladled over the food in order to coat it.
• The sauce might be served on a plate or platter and the food carefully arranged on the top.
• Sauces like dressing, gravies or Béarnaise sauce might be served in a sauceboat, saucier or a little bowl.

Modern Chefs might play with sauces of different colors swirling one on the other, for visual impact or flavor combination. Crisp ingredients such as puff pastry or item “en croûte” (covered with cooked dough) should never be coated with a sauce as it will make the pastry soggy.