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Keeping Sauces Warm
Contributed By: Admin

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There is nothing more unappetizing than a congealed sauce, so keeping sauces warm is essential. It can sometimes be tricky: the more delicate cream and butter - based sauces curdle easily, and flour - based sauces may thin with prolonged heating. Follow the advice below.


1.  Pour the sauce into a double boiler or a bowl suspended over a pan of simmering, but not boiling,
water and leave until required.

2.  To prevent a skin forming on a cream or butter sauce, cover the surface with buttered greaseproof paper. For flour-based sauces, spoon
over a little melted butter. For sweet sauces, sprinkle the surface with caster sugar.


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