---
title: "Pass through a sieve: what it means in cooking — Tiny Plates"
description: "To pass through a sieve is to push a sauce, purée or custard through fine mesh to remove lumps, seeds and skins. Here is how to do it fast and cleanly."
url: "https://www.tinyplates.dev/glossary/pass-through-a-sieve"
---

# Pass through a sieve

To pass through a sieve is to push a sauce, purée or custard through fine mesh to remove lumps, seeds and skins. Here is how to do it fast and cleanly.

Also called Strain, Pass, Press through a sieve.

"Pass through a sieve" means push a liquid or soft food through a fine mesh so that only the smooth part goes through. It removes lumps, seeds, skins, fibers and bits of cooked egg. You use it for custards, sauces, fruit [coulis](https://www.tinyplates.dev/glossary/coulis), smooth soups and silky purées. Chefs call this step "passing" a sauce.

## How to do it

1. Set a fine [sieve](https://www.tinyplates.dev/glossary/sieve) over a clean bowl or jug. Make sure the bowl is wide enough for the sieve to rest steady.
2. Pour or spoon in the mix, a little at a time.
3. For thin liquids, let them run through. Tap the side to help.
4. For purées, press and scrape with the back of a ladle or a flexible spatula, moving in circles.
5. Scrape the underside of the sieve. A lot of smooth purée clings there.
6. Throw away what is left in the sieve, or keep it if the recipe uses it.

## How to use it

* A fine mesh sieve is best for most jobs.
* A conical [chinois](https://www.tinyplates.dev/glossary/chinois) gives an extra smooth result for sauces and stocks.
* For the clearest stock or a very fine custard, line the sieve with damp [cheesecloth](https://www.tinyplates.dev/glossary/cheesecloth) (muslin in the UK).
* A food mill does a similar job for large amounts of soft vegetables or tomatoes.

## Common mistakes

* Pouring a lot in at once. It overflows and the mesh clogs.
* Pressing hard on the solids in a stock or jelly you want clear. It pushes cloudy bits through.
* Forgetting to scrape the bottom of the sieve. You lose much of the best part.
* Pushing hot custard through slowly, letting it cool and set in the mesh. Work quickly.

## In recipes

"Strain through a fine sieve" and "pass through a sieve" mean the same. A recipe for custard often adds "into a clean bowl" to catch any egg that set when you [tempered](https://www.tinyplates.dev/glossary/temper-eggs) it. For dry ingredients, recipes say [sift](https://www.tinyplates.dev/glossary/sift) instead.

## Related terms

* [SieveA sieve is a bowl of wire mesh with a handle for straining liquids, sifting flour and pressing food smooth. Here is how to use one and pick the right mesh.](https://www.tinyplates.dev/glossary/sieve)
* [ChinoisA chinois is a cone-shaped sieve with very fine mesh that strains sauces, soups and custards until silky. Here is how to use one.](https://www.tinyplates.dev/glossary/chinois)
* [CoulisA coulis is a smooth, pourable purée of fruit or vegetables, strained to remove seeds and skins. Raspberry coulis takes ten minutes and few ingredients.](https://www.tinyplates.dev/glossary/coulis)
* [CheeseclothCheesecloth is a loose cotton gauze for straining stock, draining yogurt and cheese, and tying herb bundles. Here is how to use it and what to use instead.](https://www.tinyplates.dev/glossary/cheesecloth)
* [Temper eggsTempering eggs is slowly whisking hot liquid into beaten eggs so they warm up without scrambling. It is the key step in custards and pastry cream.](https://www.tinyplates.dev/glossary/temper-eggs)
* [SiftTo sift is to pass flour, cocoa or sugar through a fine sieve to break up lumps and add air. Here is when sifting matters and when you can skip it.](https://www.tinyplates.dev/glossary/sift)

[More in recipe phrases](https://www.tinyplates.dev/glossary/category/recipe-phrases)[Every term from A to Z](https://www.tinyplates.dev/glossary)