What method is used to create a smooth, creamy texture in sauces?

The method used to create a smooth, creamy texture in sauces is pureeing. This technique involves blending ingredients to achieve a homogeneous consistency. Typically, pureeing takes solid ingredients—such as vegetables, fruits, or cooked proteins—and transforms them into a smooth paste or liquid. In the context of sauces, pureeing can emulsify the components together, ensuring that any chunks or separated elements are eliminated, delivering a velvety finish.

While blending and whisking also contribute to texture, they do not specifically ensure the complete smoothness that pureeing can achieve, particularly when dealing with solid ingredients. Simmering, on the other hand, is primarily a cooking method that facilitates the development of flavors and can thicken sauces, but it does not directly create a creamy texture without additional mechanical action like pureeing. Thus, pureeing stands out as the best choice for ensuring that sauces have that desirable smoothness.