why is it important that a sauce actually boils before you use it ?

Answer 1

IT THICKENS AT A CERTAIN TEMPERATURE

Answer 2

It rather depends on what you mean. If you are using a cook in type sauce to cook meat the sauce needs to get hot enough to cook the meat safely. Some sauces should not boil,ideally, white sauce for example, when you are making it properly from scratch shouldn't actually boil.

Answer 3

Because it guarantees that any nasty things living in the ingredients are dead, and because boiling it changes the molecular bonds of the sauce. This is also the reason that some sauces (cheese sauces, for example) should NOT be boiled, if they do they'll separate and you'll wind up with a nasty, foul-tasting mess instead of a sauce.

Answer 4

Dont like boiled HP sauce

Answer 5

Boiling allows the flavours to mix to the maximum. With everything rolling around that much, it means the ingredients have been fully immersed into the sauce.

Answer 6

Generally if a sauce recipe says to boil it is either to ensure the correct consistency or to ensure that all of the bacterial life is dead.

Answer 7

Usually it's to make sure it's thoroughly heated and cooked through. The only exceptions I can think of right now are pesto because it's raw, and hollandaise. But hollandaise is cooked very slowly over the heat to gently cook the eggs and the sauce won't break.

Answer 8

If your sauce contains flour it needs to boil as this is what thickens it.I believe its the starch in the flour that does this.

Answer 9

Sister Margaret says to kill all the bugs in the sauce

Answer 10

what sort of sauce?
It should simmer not boil.(boiling impares the flavour) Just make sure everythings piping hot.

Answer 11

Depends on the sauce.

Some contain lots of cream and that last thing you want is it boiling.