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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.
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Method: 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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