Stalgast Sauceboat 450 ml for Professional Kitchens

A sauceboat holds liquid sauces, gravies or reductions at the pass or on the dining table, letting the server pour a steady stream without drips or spills.

The shape is a shallow, elongated bowl with a spout at each end. One spout pours while the other admits air, so the liquid flows smoothly and the last drop falls where it is aimed. The base is broad and flat to sit level on a worktop, hotplate or tray.

To use, the sauce is ladled into the bowl from the kitchen pan. The boat is carried to the pass or table and placed on a heat-resistant mat or chafing stand if the sauce must stay warm. When the server tilts the boat, the sauce runs out of the spout in a controlled ribbon, leaving the rim clean and the tablecloth dry.

The 450 ml capacity suits single-service portions of classic sauces such as béchamel, velouté, jus or custard. It is also used for reductions, glazes and coulis that are drizzled over plated dishes or passed separately.

Construction is a single piece of vitrified ceramic. The material is non-reactive, odourless and easy to clean. It withstands repeated cycles of heating and cooling without cracking or staining, so it can be filled straight from the stove and returned to the dishwasher afterwards.

No controls are fitted; the operator tilts the boat by hand to regulate the flow.

The 450 ml volume means the boat holds enough for four to six plated portions without refilling, reducing trips to the kitchen during service. The footprint is small enough to fit on a standard pass shelf or sideboard without crowding other items.

Cleaning is by hand or machine. After use, the boat is rinsed to remove any residue, then washed in hot water with detergent. For machine cleaning, it is placed on the top rack to avoid thermal shock. Regular descaling with a mild acid solution keeps the ceramic surface smooth and prevents mineral deposits from clinging.

The catalogue places this item in serving equipment, alongside gravy boats, sauce dishes and portion jugs.