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Sauces

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Sauces are a liquid seasoning for meat, fish, vegetable dishes. Sauces can be served separately in special sauces. In this case, the sauces will represent a cold snack.Also, various salads and pasta are seasoned with sauces. Tomato sauce is smeared on pizza, various side dishes are seasoned with sauces.

Sauces are intended, first of all, in order to enhance the taste of a particular product, add a dish of juiciness, and also increase the calorie content of the dish - in some cases. How to make a sauce so that he improves the dish? All kinds of spices are added to many sauces, including black ground pepper, garlic, red pepper, dill, parsley. In addition, the color of a particular sauce is important in the preparation of sauces. In many dishes, the sauce acts not only as a flavor enhancer, but also as a kind of "decorator. " For example, a sour cranberry sauce of bright red color looks very picturesque on vanilla ice cream.

The most common varieties of sauce are: mayonnaise, Georgian tkemali and satzebeli, ketchup, soy sauce, salsa, tartare, tomato sauce, cream sauce, sour cream sauce, Caesar sauce, cheese sauce, garlic sauce, mushroom sauce, white sauce.

If we consider the etymology of the word "sauce, " then it is of Latin origin and means "salted. " The sauce can be prepared on meat, fish, mushroom broth, on vegetable decoction, on milk, sour cream, kefir, cream, on fruit or berry juice, on white and red wine. Sauces can be hot and cold, sweet and sour, spicy and spicy. Sauces can be liquid and thick.

Salad sauces are generally thick or semi-liquid sauces. Salad sauces can be made in mayonnaise, sour cream, vegetable oil, yogurt. Hot sauces include either chili peppers or any hot pepper. Ajika is a thick, hot sauce usually served with meat dishes.