Sauces

In the modern culinary tradition, there are more than one thousand recipes for various sauces, which will perfectly complement meat, fish or vegetable dishes, as well as desserts. Hostesses have long been accustomed to using well-known sauces such as mayonnaise, ketchup or mustard. Sometimes the sauce itself can be a true masterpiece of culinary art.

The sauce got its name from the French word sauce, which literally translates as "gravy. " Often sauces are called gravy, but there is a difference between these two dishes. Sauces are an addition to a side dish or main course. Usually sauces are liquid, and gravy opposite has a more viscous and thick consistency.

Most of the most famous sauces were invented during the Middle Ages. According to legend, the first sauce was served to the table of the French king. The court cook did not look over the expensive ingredients, which deteriorated due to the hot weather.

In order to avoid the anger of the king, the cook came up with a skillful mixture of flour and butter to hide the unattractive smell and taste of the dish. The royal court immediately liked the new treat, and the cook had no choice but to come up with all new types of sauces for royal meals. Interestingly, famous historical figures had a hand in the recipes of many classic sauces.

For example, the recipe for the main French béchamel sauce belongs to the Marquis Louis de Béchamel. The onion sauce subiz was the first to be prepared by Princess de Subiz, and for mayonnaise we should say thanks to the Duke Louis Kriolsky. In medieval Europe, sauces reached their dawn. However, the first sauces began to be made by the inhabitants of Ancient Rome. Garum fish sauce was incredibly popular in ancient times.

Sauce composition

The composition of sauces depends only on the type of product. According to the accepted classification, the following types of sauces can be distinguished:



thick or liquid, i. e. based on broth, water, sour cream or other dairy products;

hot or cold;

meat, fish, vegetable dishes or salads (tartare, bolognese, barbecue);

sweet sauces (chocolate, pomegranate);

basic sauces or classic basic products (bechamel, currency, espanyol);

derived sauces (demiglas, remulad);

salad dressings;

spicy sauces (chili, tobasco);

Asian sauces (soy, kimchi, oyster or fish);



This is just a small part of the types of product that differ among themselves not only in the composition of sauces, but also in the way they are prepared. Sauces can include a variety of ingredients, it all depends on the culinary preferences and skill of the cook. The calorie content of the sauces also depends on the composition of the initial ingredients that were used to make the product. We think it is obvious that the calorie content of mayonnaise-based sauces will be much higher than the vegetable varieties of the product.

The benefits of sauces

For a long time, humans have known not only the taste, but also the beneficial properties of sauces. For example, the benefits of hot chili sauces are actively used today in folk medicine in Asian countries. The composition of chili includes biologically active components that help digestion and have antibacterial abilities. The benefits of sauces can be expressed in different ways. However, in most cases, the chemical composition of sauces is enriched with useful vitamins and compounds of natural origin.

Damage to sauces

It is worth noting that in addition to benefits, there is also harm from sauces, which may occur in the event of excessive consumption of food. Also, harm from sauces can develop into complications in some diseases of the gastrointestinal tract or individual intolerance to the compound ingredients of the final food. Therefore, it is worth carefully considering cooking sauces at home or choosing a product in the store. Then sauces will help you create a real culinary masterpiece from your everyday dish.