Prep & Assembly
Drizzle
Trickle a thin stream of sauce or oil for finish and flavor
Drizzling trickles a thin, controlled stream of oil, sauce, syrup, or glaze over food as a finishing touch for flavor and a polished look. It's all about restraint and placement. Move your hand steadily to lay an even ribbon rather than a single heavy pool.
Drizzling trickles a thin, controlled stream of oil, sauce, syrup, or glaze over food as a finishing touch for flavor and a polished look. It's all about restraint and placement. Move your hand steadily to lay an even ribbon rather than a heavy pool.
- Difficulty
- Easy
How to do it
- 1
Get the liquid to a thin, pourable consistency.
- 2
Hold the spoon or bottle above the food.
- 3
Move your hand steadily back and forth.
- 4
Stop before it pools — restraint reads as polish.
Common uses
Tips & pitfalls
- A squeeze bottle gives the finest, most controlled lines.
- Drizzle icing in thin passes for a clean lattice look.
- Finishing oils go on at the end, off the heat, for fresh flavor.
Good to know
- Tool
- Spoon, squeeze bottle, or jug
- Best for
- Olive oil, glazes, sauces, syrups
- Cue
- A thin, even ribbon, not a puddle
Also called
drizzle over
Dishes that rely on it
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Strain
Pour through mesh to separate solids from liquid for a smooth result
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grind
Crush food into a coarse to fine texture, from spices to meat
Grate
Shred food into fine bits against a sharp-toothed surface