Secrets of using a gravy boat: rules for hostesses and guests

The rules of etiquette dictate that there should be a gravy boat on the served table. This is a special dish that is used to place a wide variety of liquid condiments in addition to the main dishes.

However, few people know how to use them correctly. Most people either do not use them at all, or only use them at festive meals. Let's figure out how to properly use beautiful gravy boats and how many of them should be in the kitchen.

The originality of gravy boats

The gravy boat is an item with a solid past.

From the history of special cookware

The tradition of using various sauces for main dishes was introduced in France at the end of the 17th century. In those days, the meal was a whole ritual, and the aristocrats tried to fully comply with classical etiquette.

Reference! It is known for certain that the classic version of the gravy boat in the form of an oblong low bowl with a spout and a handle was already present in antiquity.

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The vessel has come down to our times in this form. Although today there are a large number of types of gravy boats, differing in shape, volume and materials from which they are made.

Important! Today, not every set of dishes comes with this unusual item. But if it is, it is imperative to find out the basic rules for its use.

The variety of shapes, sizes and materials is due to the fact that earlier, such products were exclusively the prerogative of the nobility.

They were used at the royal court and among titled persons. These were items made of silver and porcelain. Subsequently, gravy boats appeared on the tables of ordinary people and turned into simpler and laconic tableware.

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Sauce boats can be of several types:

• classic oblong models of different depths;
• oval;
• round.

Various options can be equipped with a convenient spout or handles, one or two, depending on the shape. Round utensils are often complemented with a matching spoon.

Usually gravy boats also have a small leg. The leg has two purposes.

• First - raise the dishes above the table surface, preventing the sauce from getting lost in the abundance of dishes.
• Second - limit the contact of dishes with a tablecloth or table surface. This is because the bottom can be too hot or humid and stain the tablecloth.

Extra spoon

If the dish does not have a spout, then it often has stylized spoon, which is convenient to pick up seasoning and transfer to your plate.

It is very important to pay attention to the depth of the spoon.

• Shallow, almost flat models great for thick seasonings that can be scooped up.
• For liquid meals with the addition of pieces of vegetables, fruits, berries, the best will be large and deep spoons, similar to small ladles.

Dimensions (edit)

The volume of dishes also varies significantly. From cups to 50 ml, which are usually served in portions for each participant of the feast, up to large vessels for 250 ml, in which the sauce is served to all guests at the same time.

Important! If there are many guests at the table, several gravy boats are needed. This will help prevent guests from waiting for their turn to put the seasoning on their plate.

What the hostess and guests need to know

Few people know how to properly set the table with this unusual item. In the meantime, there are several basic rules on how to correctly use a gravy boat and place it on the festive table.

Fundamental rules

These guidelines will help you to use gravy boats correctly.

How to post

• The vessel is placed next to the main course to which the sauce is servedif it's a big dish.
• If the cup is individual - at the plate of each guest.

Reference! Nearby, special spoons are laid out for scooping up the fragrant liquid and laying it out on plates.

How to put the sauce on a plate

The best solution will be if the waiter or hostess of the house where the celebration is taking place will spread the sauce on the guests' plates. But if the guests decide to cope with this matter on their own, you need to take into account that seasoning is poured only on the main coursebypassing the side dish.

Important! If putting the sauce on the plate with your own hand causes you to drop a couple of drops on the table, just blot the area with a napkin. Or, lay a napkin over the stain without drawing too much attention.

Some foods, such as shellfish, need to be dipped in the sauce. For this, there are individual dishes, they are specially put on the table.

There are a lot of subtleties of table etiquette, and gravy boats are one of the stumbling blocks. It is imperative to use these dishes competently, otherwise you can be branded as an ignoramus among the guests.

Advice! In order not to get lost in all the nuances of etiquette, it is better to use common large gravy boats with a set of spoons with which guests can arrange the dish on their plates.

For mustard, mayonnaise and other thick seasonings, which are not required much, individual small containers can be used, placing them next to each guest's plate.

Now you know how to properly use the dishes that will make the feast even more attractive.