How to Use a Ladle for Serving Soups and Sauces
By Guy Degrenne - The tableware specialist | Published: 2026-10-23
Category: How-to Guides
Learn the correct way to hold, fill, and serve with a ladle for soups and sauces, plus tips for choosing the right size and avoiding drips.
Quick answer
To use a ladle properly, hold it near the top of the handle for balance, lower it gently into the liquid, and fill it only three-quarters full to prevent spills. Then pour from the side of the ladle, not the front, for controlled serving.
Why the right size matters
Ladles come in different sizes, and using the right one for the job makes serving easier and more elegant. A larger ladle (about 8 ounces) is ideal for soups and stews, while a smaller one (about 4 to 6 ounces) works better for sauces, gravy, and side dishes like creamed vegetables. The Blois and Verlaine ladles from Guy Degrenne are classic stainless steel options that offer a balanced, comfortable grip for everyday use or formal dinners.
Handling drips and spills
One common mistake is overfilling the ladle. When you fill it to the brim, liquid can spill over the sides as you move from pot to bowl. Filling it three-quarters full gives you a stable serving amount without the mess. Also, always let the ladle rest on the edge of the pot for a moment after lifting it out, allowing excess liquid to drip back before you move to the bowl.
Step-by-step guide to using a ladle
- Hold the ladle correctly: Grip the handle near the top, not the bowl, to maintain balance and control. This prevents wrist strain and accidental tipping. If the handle feels slippery, use a dry cloth to improve grip.
- Submerge gently: Lower the ladle into the soup or sauce at a slight angle, allowing it to fill gradually. Avoid plunging it straight down, which can cause splashing. For soups with floating ingredients, stir gently before ladling to distribute them evenly.
- Fill to three-quarters: Lift the ladle out when it's about three-quarters full. This leaves room for the liquid to move without spilling as you transfer it. If you need a larger portion, make two trips instead of overfilling.
- Pour from the side: Position the ladle over the bowl or plate and tilt it to pour from the side, not the front. This directs the liquid into the center of the bowl and reduces drips. For sauces, use a small circular motion to distribute evenly over the dish.
- Rest the ladle between servings: After serving, rest the ladle on a saucer or the pot's edge, never directly on the table, to keep the surface clean and the ladle ready for the next portion. If serving multiple courses, rinse the ladle between different dishes to avoid flavor mixing.
Ladles from Guy Degrenne
- Ladle: The Blois ladle features a tapered ridge along the handle for an intuitive grip and a durable steel construction. This makes it comfortable to hold even when serving heavy soups, and it's suitable for both daily meals and elegant receptions.
Ladle - Ladle: The Verlaine ladle offers a polished finish and a discreet border on its profile, ensuring a precise grip. Its refined look fits formal table settings, and the polished surface is easy to clean after serving sauces or soups.
Ladle
