Sauce is a liquid, semi solid food which is used to prepare or serve other foods. Most the sauce is normally used to add flavor to a food, and it is supposed to be consumed alone. It is supposed to add flavor to another food or dish. Most sauces are made from vegetables and fruits and they can be prepared without using any specialist equipments as well.
In the process of preparing sauces, vinegar, sugar and salt are used to preserve the product so it can last for a longer time. In the culinary art, the mother sauce is regarded as the main sauce used to primary other sauces and some of the mother sauces are Bachamel, Allemande, Veloute and Espagnole. These classic sauces have different in the thickness of the sauce since some are thicker and some are more like liquid. However, the ingredients for preparing the mother sauces are different. For instance, Espagnole sauces are added roasted veal stock or chicken stock while the egg York is added to the base of Hollandaise sauces.
The quality of a sauce depends on its contents and therefore, the quality standard of a sauce is characterized by the thickness of a sauce, texture, color, shine and luster. According to Alfaro (10), a good sauce should have a proper distribution of particles so that a sauce can have a good combination and homogenizing of the stock and roux. The sauce should also shine since the shining indicates that there is enough content of starch in the sauce. These characteristics make the sauce very attract to consumers and also give it the flavor and attention it requires (Alfaro 12).
However, the components of sauces are stocks, milk, liquid, a liquid and fats which are mixed to form sauces. It is also made from cream, eggs, milk and pure vegetables and in Europe some blood of wilds animal is used as well. The flavor is also added to the sauces to give it a good flavor which is usually required to be added in a food. In order to understand the components of sauces well, an individual must be ready to take part in the preparation of sauces. The process will provide the basic knowledge needed in combining and assemble ingredients and other elements or components into a finished sauce.
Contemporary sauces a simply cooked to serve a simple mean and it reflects the cook’s lifestyle. It usually meant to be used to take poached fish or grilled meat from plain to superlative with a reduction of pan. The contemporary sauces are coulis, beurre blanc compound butteries and other various miscellaneous sauces such as salsa, relishes and compotes. The contemporary sauces are supposed to act as compliment to the dish or food increasing flavor of the food and give the dish a good flavor.
The contemporary sauces are important to restaurants because they add moisture and texture to the food served. The sauces also add richness and flavor and change the contract and appearance of food to make food look tasty and attractive. Most restaurant serve meals with taste create appetite and give a meal attractive look which can make a customer love a meal. Studies have shown that meals with sauces usually preferred by customer and therefore, it improve customer floors and create loyalty as well. Restaurants serve different types of sauces and many of the commonly served sauces are made of tomatoes which are tomato sauces. The sauces are served in dish and usually have fruits or vegetable deep inside to create attraction.
In conclusion, sauces evolved as civilization and therefore, there are various types of sauces which are being prepared by used by restaurants. Some are very spicy and others are sweet because different ingredients are used to prepare sauces.
Alfaro, Danilo. “The Mother Sauces.” The Spruce Ingredient (2014): 2-15.