Passing is pressing liquids or soft foods through a sieve or cloth to separate the solids from a fine, smooth mixture.

Origin

The technique removes skins, seeds, fibres and lumps, making sauces, soups and purées especially fine and smooth. It is a classic step for stock, tomato sauce, béchamel or fruit purée.

How to

Set the sieve over a bowl, add the mixture and press it through with a ladle or spoon in circular movements. For an extra-fine result, line the sieve with a clean cloth. Scrape the underside of the sieve with the spoon to collect the purée that clings there.

Common mistake

Passing too early. Only when everything is cooked soft does the mixture press through easily.

Related recipes

Italian basic sauce - The tomatosugo, Poached Egg on Smashed Carrots

Related terms

Fond (Stock), Béchamel, Hollandaise