Sauces make good food. That's the reason why they are an indispensable tool (or perhaps
even weapon) in a cook arsenal. Here are some more info on why sauces are here
do we need sauces? Sauces are primarily used in preparing food. They are
indispensable for several reasons. They add flavor, they provide moisture to
some foods (thus, making them easier to eat and digest) and lastly, they
make food visually appealing.
can either be prepared or store-bought. An example of the former is béchamel
sauce which is prepared just prior to serving; while an example of the
latter is soy sauce etc.
are very important to French cuisine. In fact, French cuisine's use of
sauces is the main distinction it has amongst other culinary traditions.
There are literally hundreds of sauces in French cookery most of which date
back to Medieval times.
there were four classifications of sauces according to the great French Chef
Antonin Careme. These are Allemande (based on stock, eggyolk and lemon
juice), Béchamel (based on flour and milk); Espagnogle (based on brown
stock and beef), and Veloute (based on light broth, fish, chicken and veal).
classification was further updated in the 20th century by another
great chef Auguste Escoffier. He removed Allemande from the list and added
egg-based emulsions - Holandaise and Mayonnaise. He also added another
classification Tomate or Tomato Sauce.
cookery also makes use of sauces. Unlike western sauces though, Asian sauces
are generally not thick as they do not generally contain thickening agents.
If thickening sauces are needed they are usually used only in the last
minute of cooking. The favored thickening agents? Corn starch and arrowroot.
The former is especially favored because it adds a shiny sheen to the sauces
sauce unique to Asia is exemplified by the cuisine of Indonesia which makes
use of a lot of sambal sauce. Sambal
sauces are made from a variety of ingredients which are either pounded (the
preferred method using a stone mortar and pestle) and/or blended.
cuisine of South America (and Mexico which is technically in North America)
also has its own unique sauce known generically as Salsa Cruda. Also known
as raw salsa, these sauces generally make use of raw tomatoes, lime juice,
chile peppers, onions, cilantro leaves etc.
Philippines also has its own version of sauces that are either vinegar-based
(e.g. sinamak) and fish
sauce-based (e.g. fish bagoong
with a souring agent). Unlike western sauces, however, these sauces are more
commonly used as dips for a variety of cooked and perhaps, even uncooked