When reducing demi-glace, what does nappe refer to?

When reducing demi-glace, what does nappe refer to?

• A. Coats the back of a spoon.
• B. Forms a heavy gel.
• C. Becomes completely clear.
• D. Gives the sauce a shiny appearance.

Answer: (A)

Napée describes the sauce’s ability to coat the back of a spoon and leave a thin film that clings and runs off slowly. In reducing demi-glace, aiming for nappe means you’ve reached the right viscosity—thick enough to stay on the spoon and coat surfaces, yet not so thick it won’t pour. Check by dipping a spoon: when you pull it out, the sauce should leave a smooth film that coats the spoon and drips off slowly. If it forms a heavy gel, that signals excessive thickening or cooling, not the proper nappe; if it becomes completely clear, it lacks body; and while a shiny surface can look appealing, that gloss alone doesn’t indicate the coating texture nappe describes.

Napée describes the sauce’s ability to coat the back of a spoon and leave a thin film that clings and runs off slowly. In reducing demi-glace, aiming for nappe means you’ve reached the right viscosity—thick enough to stay on the spoon and coat surfaces, yet not so thick it won’t pour. Check by dipping a spoon: when you pull it out, the sauce should leave a smooth film that coats the spoon and drips off slowly. If it forms a heavy gel, that signals excessive thickening or cooling, not the proper nappe; if it becomes completely clear, it lacks body; and while a shiny surface can look appealing, that gloss alone doesn’t indicate the coating texture nappe describes.