30/05/2010 Leave a comment
Sauces are Liquids or semi-liquid mixtures. A keen sense of smell, delicate sense of taste, a light, strong hand for the blending all contribute to the perfect sauce.
Long ago, Grimande de la Royere, philosopher and gastronomer wrote: “The sauce is to culinary art, what grammar is to language.”
A perfect sauce has a colourful appearance, is glowing in its rich smoothness, its texture is that of velvet, and it has a definite taste. It has a natural flavor and complements the food it accompanies, rather than mask its taste.
It provides moisture, colour and shine to food.