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There are two main types of sauce, pouring and coating. Obviously, a sauce intended to be poured over food, perhaps from a jug, needs to be thinner than a sauce intended to coat food maybe before cooking. The classic white or cheese sauce can be made for either purpose, depending on the amount of flour or cornflour used. Some pouring sauces are not much more than slightly thickened stock, like gravy. Sometimes preferences differ, as with English custard, which some people like really thin and others like so thick that it falls heavily out of the jug!

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