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Common terms used when making sauces
Blend -
To mix together ingredients,
usually of different consistencies, to a smooth and even texture, utilising a
utensil such as a wooden spoon or blender.
Coats a spoon – when a substance is rendered
thin/thick enough so that when a wooden or metal spoon
is inserted into it and taken out, the substance leaves
a thin film “coating the spoon”.
Emulsify -
The blending of two
liquids that don't naturally combine or dissolve into
each other without agitation, or that aren't mutually
soluble. The classic examples are oil and water, French
dressing and mayonnaise
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