What does nappe mean in cooking?
Nappe, in one line
Nappe is a French term for a sauce thick enough to coat the back of a spoon in a smooth layer, the classic test that a sauce is ready.
Why it works
A sauce that is nappe has just enough body to cling to food instead of running off. As it thickens through starch swelling, egg proteins setting, or water evaporating, it begins to coat a spoon. Custards and creme anglaise reach nappe around 170 to 180°F (77 to 82°C), just before the eggs would curdle.
How to do it
Common mistakes
- Walking away from an egg sauce, since it curdles quickly past nappe.
- Judging by the hot pan instead of testing on a spoon.
- Cooking a sauce thicker than needed, since it thickens more as it cools.
Questions about nappe
How do you test for nappe?
Dip a spoon, then run a finger across the back. If the line holds, the sauce is nappe.
What temperature is nappe for custard?
Custard reaches nappe around 170 to 180°F (77 to 82°C). Past about 185°F (85°C) it risks curdling.
Why does my sauce get thicker when it cools?
Starch and gelatin set as they cool. Aim for a little thinner than you want on the plate.
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