1. Consistency and body.
Smooth,with no lumps.
Not too thick or pasty, but thick enough to coat the food lightly.
Distinctive but well-balanced flavor. Proper degree of seasoning. No starchy taste.
The flavor should be selected to enhance or complement the food (such as suprême sauce with chicken or white wine sauce with fish) or to provide a pleasing contrast (such as a béarnaise sauce with grilled beef or raisin sauce with ham).
Smooth,with a good shine.
Good color for its type (rich, deep brown for brown sauce, pale ivory for velouté,white—not gray—for cream sauce).
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