kitchenware Food Mill for Sauce?

[mcbob]

I'm looking for opinions on using a food mill for sauce preparation.
Currently I have been using a sieve to separate the remaining skins and seeds from my fermented sauces. This method works well but is very tedious.
The sieve does seem to remove more fiber that I prefer which leaves the sauce a bit thin. I usually end up adding some pulp back to the mix to correct it.
I have been looking at some manual food mills as a possible replacement to the sieve method.
Can anyone offer up an opinion on how effective a mill might be for consistency and to speed the processing time up?

 

[salsalady]

I didn't notice the 'no feet'. It could work with a pitcher or other narrow bowl.

 

[The Hot Pepper]

There's a back handle and the front handle has a cutaway making it level when resting on a standard 6/8/10/12 qt. pot.

 

[mcbob]

There's a back handle and the front handle has a cutaway making it level when resting on a standard 6/8/10/12 qt. pot.

The one thing I noticed was the through rivets for the handles. The cheapy ones just have spot welds. This one was cheap and looks like better engineering. I'm hopeful! I think I have several bowls I can make it work with.

 

[The Hot Pepper]

I noticed that too like the expensive pan handles.