An Exploratory study on sauce - In excellence of food products and as a foundation product in continental culinary

Abstract

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.” Sauce making is considered to be the greatest and most difficult of the culinary arts. The true purpose of saucing is to stress and, maybe, also enhance the flavor of the basic dish, not to mask indifferent foodstuffs by sublimating their poor flavors under drenching libations of sauce medleys.