Straining is a simple and effective way to remove lumps, particles and excess fat from sauce or gravy. In addition to improving appearance and texture, removing excess fat by straining also makes sauce healthier. While there are commercial tools you can use for straining sauce, you can accomplish the same objective, and save a little money in the process, by using tools you might already have at home.
Step 1
Remove excess fat before straining solids by allowing the sauce to sit on your kitchen counter or in your refrigerator for 10 to 15 minutes, or until excess fat solidifies and rises to the surface. Spoon off the solid fat with a shallow spoon and discard.
Step 2
Set a strainer or wire mesh sieve over a bowl or large measuring cup. A strainer is a good choice if you are straining large solids such as cooked vegetables. Use a wire mesh strainer for straining fine particles from your sauce.
Step 3
Separate solids such as cooked vegetables or whole spices from the sauce liquid by pouring the sauce through the strainer into the bowl or measuring cup.
Step 4
Press the solids with a large spoon to squeeze out any remaining liquid and flavorings.
Step 5
Discard the solids left in the sieve.
Tips and Warnings
- As an alternate option for thin sauce, you can cover a bowl with a few layers of cheesecloth, secure the cloth with a string or large rubber band and pour the sauce directly onto the cheesecloth. The liquids will strain through the cheesecloth and the solids will remain on top.
Things You'll Need
- Spoon
- Strainer or sieve
- Mixing bowl or measuring cup
References
- RecipeTips.com: Strain
- "Culinary Arts Institute Encyclopedic Cook"; Ruth Berolzheimer; 1976
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