All about saucers

The gravy boat is not a very large vessel, most often it is an oblong shaped container with a miniature handle and a neat spout, which is used to store and serve various sauces or gravy. Together with a sauceboat in the kit you can often find a tray - the droplets of sauce remaining on the nose will flow into it. It is considered one of the elements of table setting, which is necessary for serving to the main dishes of different sauces, gravy, sour cream, as well as oils with fragrant herbs.

For liquid sauces A container is offered in the form of a vessel that resembles in appearance a bottle, a jar, a decanter. They are often served on the table with vinegar, soy sauce for sushi, other popular food additives that were already prepared or were made at home. For them, there is always a lid available, sometimes in the form of a dispenser for convenient operation.

Dispensers for oil or vinegar can be purchased both separately and in beautiful sets. It is interesting to look at options 2 in 1, when a large vessel is divided into two halves, which makes it possible storage of two liquids at once. In this case, the vessels will be completely isolated from each other. It looks beautiful if the container inside is shaped and made of colored glass.

Sauceboats for sushi completely different from European appliances. They are too low and most often come in a rectangular shape. In such a container, soy sauce is served to each individual guest. Sushi or rolls are dipped in a sauce-filled sauceboat, where they are lightly soaked with them, and then eaten immediately. On sale you can find stylish dual copies - in the first half will be served liquid soy sauce, and in the second - thick wasabi.

In certain cases, the sauce-boat will play the role of a special liquid separator, when the contents of the sauce-box under the influence of gravity will be divided into light and heavy fractions, and a special tube going to the spout of the vessel will deliver the contents not from the surface of the container, but from its bottom.

The volume of the classic sauceboat ranges from 50 ml to 250 ml.

Most of the products that can be found in stores will differ from each other in terms of volume:

• sauceboats 30 ml - it is possible to transport in them the amount of sauce, which is calculated for 1-3 persons;
• saucepan 50 ml - perfect for the volume of ketchup and mayonnaise already for 3-4 people;
• sauceboat from 75 ml to 80 ml will contain a large number of seasonings, mustard, mayonnaise.
• sauceboat in 250 ml or 350 ml perfect for a volumetric portion of sauce, which is calculated on all those present, so that any guest himself can determine how much sauce for a dish he wants from the total capacity to measure.

The smallest saucers are selected for serving each guest and are perfect for sauces, which should be served in small quantities. According to the etiquette, you can dip the food pieces directly into your sauce baker with mayonnaise, hot cheese, ketchup or hot chocolate.

The most popular are ceramic sauceboats. Such products are perfect for cold, warm and even hot sauces, they are very easy to wash, not afraid of food acid.Ceramics are of various kinds and may vary in cost. This can be attributed dishes from fine weightless porcelain, all available at the price of faience, as well as glazed ceramics.

Glass is a type of material that attracts housewives with ease of care. Through the transparent surface of the glass you can clearly see what the sauce-box is filled with. But in certain cases, it is this fact that can become a negative point and a refusal to use it. In this case, it is better to choose a glass of a thickened type.

Not afraid of shocks or falls, metal saucers most often produce stainless steel and silver. Stainless steel products are lightweight and practical, they are very convenient to use for everyday table setting and use in the country.

Steel and iron utensils suitable for sauces with different feed temperatures.

For various types of events, small (50 ml) plastic disposable saucers are most often purchased. In this case, their purchase has certain advantages.

• Practicality. Disposable type dishes will not take up much space and weighs a little.
• Availability. You can buy disposable sauceboats in any store and in any quantity.
• Recycling. After use, sauceboat is recycled, and you do not need to wash dirty dishes.
• Wide functionality. Sauce-boats can be used for various dishes.

Capacity for sauces can be made in the form of an animal or even a stylish geometric figure, such an accessory in this case will become a central figure on the holiday table. Depending on the volume, the sauceboat can be placed directly on the guest’s plate or placed next to salad bowls or close to the main courses.

Cooking has its own classification of accessories for storing creamy supplements. Their appearance will depend on the main component of the sauce and the type of dish to which it will be offered.

Classic table sauce - It is a rectangular cup with a small cast spout and a small handle. It is known that such vessels appeared in everyday life in ancient times.

At first it was truly luxurious silverware, which was used only by the aristocratic elite. And only by the end of the XIX century, these products were significantly simplified and began to be included in the usual dinner services. It was from here that such a huge range of designs, materials and models of sauceboats went - from stunning luxury to dry minimalism.

Round sauceboats small volume are intended for serving or serving thick sauces. Since these models do not have a spout, such products have a small spoon in the kit.

Oval products without a spout, which are more like small tureens, are usually considered as big sauceboats. It is convenient to store and serve sour cream, adjika, spaghetti sauce or dessert, lecho in them. Most modern saucers have a lid, but models without lids can be found on the market.

The shape can be indicated sauceboats that have a leg.A small leg will raise the low gravy boat, preventing it from getting lost on the table among many other dishes. Legs can be decorated with paintings and other decorative elements. There is a leg utensils and a more practical function - it helps to completely isolate the product from other dishes that are hot, wet or cold.

There are a huge number of brands on the market today. in sets of dishes which you can easily find a beautiful and suitable for you sauceboat.

• Manufacturer RAK Porcelain from the UAE offers Banquet china, which combines functionality, durability and elegance. Due to the extraordinary durability and impact resistance, the saucepan from this set is particularly popular with consumers.
• Churchill Company - It is the leading manufacturer of china in the UK. Churchill gravy boats are distinguished by their exquisite appearance and will be a great decoration for any holiday feast thanks to the designer décor.
• Netherlands firm Hendi was founded in 1933 and is a leader in the European market of professional equipment for catering. The choice of the buyer are offered sauceboats of various materials and the original appearance.
• Kunstwerk - Chinese manufacturer of dishes, which will offer you the most creative sauceboats from rich black to pure white.
• If you want to purchase a full set of elegant dishes with a stylish sauce-pot, then you should pay attention to the company. Anna Lafarg Emily and her sets "Charm" bone china.

To choose the right saucer, you should first pay attention to the material from which it is made - so that it has high thermal conductivity, is as resistant to various influences, ideally, so that it has a special coating to protect against possible oxidation.

Volumetric saucers are equipped with two handles and the most stable bottom to prevent unpleasant situations during cooking.

The bottom of a metal product can be copper or aluminum - these materials are characterized by high thermal conductivity (they will keep heat for a long time), but the walls of the vessel can be made of a much more durable material - steel.

Good sauceboats will have a completely flat bottom and a durable handle that will always be cold, so as not to burn yourself when using the product. Too thin, manufactured from light material products, can easily be deformed, will be unevenly heated, which will affect the quality of the sauce.

Many sauceboats will have a lid, but there are models without this important element. However, when choosing them you should take into account that the constant interaction with oxygen will seriously affect the taste of the sauce. When buying it is worth looking at the quality of the cover and especially the quality of the handle. It should be as convenient to use as possible, better to have the appearance of a loop.

For oblong products, the handle will be in the singular. It may be located slightly above the edge of the dish or just below the top rim. In rounded sauceboats there are usually two pens or they may not be at all. Choosing a traditional-style saucepan, appreciate the shape of its spout. A wide spout is best suited for very thick gravy, for sour cream and mayonnaise, berry or cheese sauces. Narrow is just perfect for liquid sauces and ketchups.

Set on a stand (tray) will allow you to keep the surface of the table during the feast clean.

In the next video review, you will be able to meet Monbento sauceboats.