Sauces - 258 cooking recipes

Various salads and pasta are also seasoned with sauces. Tomato sauce is spread on the pizza, various side dishes are seasoned with sauces. Sauces are intended, first of all, to enhance the taste of a particular product, add juiciness to the dish, and also increase the calorie content of the dish - in some cases. How to prepare a sauce to enhance a dish? All sorts of spices are added to many sauces, including ground black pepper, garlic, red pepper, dill, and parsley. In addition, the color of a particular sauce is also important when preparing sauces. In many dishes, sauce serves not only as a flavor enhancer, but also as a kind of “decorator”. For example, a bright red sour cranberry sauce looks very picturesque on vanilla ice cream. The most common types of sauce are: mayonnaise, Georgian tkemali and satsebeli, ketchup, soy sauce, salsa, tartar, tomato sauce, cream sauce, sour cream sauce, sauce Caesar, cheese sauce, garlic sauce, mushroom sauce, white sauce. If we look at the etymology of the word “sauce,” it is of Latin origin and means “salted.” The sauce can be prepared with meat, fish, mushroom broth, vegetable broth, milk, sour cream, kefir, cream, fruit or berry juice, white and red wine. Sauces can be hot and cold, sweet and sour, hot and spicy. Sauces can be thin or thick. Salad sauces are usually thick or semi-liquid sauces. Salad sauces can be prepared with mayonnaise, sour cream, vegetable oil, and yogurt. Hot sauces contain either chili peppers or any hot pepper. Adjika is a thick, spicy sauce usually served with meat dishes.