What You Need to Know
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20.
Steps
- 1.
Béchamel (France): Mother sauce forming base for creamy preparations
- 2.
Doubanjiang (China): Fermented base for Sichuan cuisine's mala flavor
- 3.
Mole poblano (Mexico): Complex emulsion of chili peppers and chocolate