Sauces
How to strain sauces and stocks
Pour food through a strainer to separate the liquid from the solids, or to make a sauce smooth.
Step by step
- Set a fine-mesh strainer over a bowl or pot large enough to hold all the liquid.
- Pour slowly, so it doesn't overflow.
- Press the solids with the back of a ladle to get all the liquid out (unless the recipe wants a clear result).
- Throw away the solids or keep them, as the recipe says.
How you know it's done
The liquid is smooth with no bits; for clear broth, no cloudiness from pressing.
Common mistakes
- Pouring into the sink and losing the stock you meant to keep.
- A strainer too small for the pot.
Simmerbee recipes that use it (4)
- Fresh-Squeezed Classic Lemonade
- Red Wine Braised Short Ribs
- Slow-Cooker Turkey Breast
- Stovetop Masala Chai
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I strain?”
Related techniques
More sauces
DeglazeRouxCornstarch slurryEmulsifySeason to tasteGlazeBloom spicesSteep (infuse)