 |
 |
| Strain
sauces using a stainless steel
chinois or chinois-fin. |
| Sauce
debris after straining should be
disposed of correctly. |
 |
|
| Where
a bouquet garni is used in the
production of a sauce this should
be removed before a sauce is strained. |
| Remove
bay leaves prior to straining or
blending a sauce. |
