Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Liquid, cream, or semi-solid food served on or used in preparing other foods
See full technique reference →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.
Béchamel (France): Mother sauce for creamy dishes
Mole Poblano (Mexico): Complex flavor foundation
Teriyaki (Japan): Glazing and flavor carrier
Breaking
Cause: Overheating or incorrect fat-to-liquid ratio
Fix: Whisk in cold water or egg yolk gradually
Lumping
Cause: Insufficient whisking or adding starch too quickly
Fix: Strain through fine sieve and reheat gently
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