[Sca-cooks] Dots of Sauce

Johnna Holloway johnnae at mac.com
Sun Aug 16 07:01:54 PDT 2009

It's funny because you can actually search under: decorating a plate 
little drops of sauce
where you find descriptions like this:

"As far as decorating a plate goes, your two most valuable pieces of 
equipment are: squeeze bottles, and a wooden skewer or a toothpick. If 
you go to a craft or kitchen store, you should be able to find squeeze 
bottles with small applicator tips for cheap. I like to have a variety 
of all my sauces stored in squeeze bottles.
Then all you have to do is squirt a little puddle on your dessert plate, 
spin the plate around to spread the sauce evenly in a circular fashion, 
squeeze some more drops of a sauce in a contrasting color on top of your 
base sauce, then draw your toothpick or skewer through the drops to 
create different patterns. For instance, if you draw your toothpick 
through a single drop, it will create a heart shape. If you draw your 
toothpick through concentric circles of your contrasting sauce, it 
creates a neat spiderweb pattern."

They tell you what to do but not what it is called. Let's see, what else 
lurks here:

"Another way to serve a sauce is to drizzle it in a ribbon or in a 
random pattern...."

Drizzling seems to be a term that pops up frequently.

How about drizzling and combine it with Master A.'s suggestion of coulis?

This turns up in books as in:
"Drizzle the plate with Raspberry and Apricot *Coulis* and garnish with 
berries, sliced grapes, pistachios, almonds, and whipped cream or creme.."



Kingstaste wrote:
> Does anyone know if there is a technical term for
> decorating/garnishing/saucing a plate with little dots of the sauce, usually
> applied with a squeeze bottle?
> Don't want to call it "little dots of sauce" in class if there is a more
> appropriate term for it.
> Christianna
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