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Viewing Recipes: Sauces (22)
A sauce must be thick enough to cling lightly to the food. Otherwise, it will just run off and lie in a puddle in the plate. This doesn’t mean it should be heavy and pasty. Chefs use the term nappé (nap pay; from the French napper, meaning “to top”) to describe the texture of a sauce that has the right texture to coat foods.
Starches are still the most commonly used thickening agents, although they are used less often than in the past.
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