Making and Stabilizing Foams
Salt
Salt Production
Kinds of Salt
Salt and the Body
Sauces are liquids that accompany the
primary ingredient in a dish. Their purpose is
to enhance the flavor of that ingredient — a
portion of meat or fish or grain or vegetable
— either by deepening and broadening its own
intrinsic flavor, or by providing a contrast or
complement to it. While the meat or grain or
vegetable is always more or less itself, a sauce
can be anything the cook wants it to be, and
makes the dish a richer, more various, more
satisfying composition. Sauces help the cook
feed our perpetual hunger for stimulating
sensations, for the pleasures of taste and
smell, touch and sight. Sauces are distillations
of desire.
The word sauce comes from an ancient