thickening methods and their applications.
Sauces are closely related to two other
basic preparations. Soups are also liquid foods
of various consistencies, and may differ from
sauces only in being somewhat less
concentrated in flavor, so that they can be
eaten as a food in themselves, not an accent.
And jellies are thickened liquids with enough
gelatin in them to set at room temperature,
thus becoming a temporarily solid food that
melts into a sauce in the mouth.
The History of Sauces
In europe
Europe is just one of several regions in the
world that have evolved sauces with broad
appeal in modern times. Many sauces are now
popular far from their birthplaces, among
them Chinese soy-based sauces, Indian sauces
thickened and flavored with spices, and
Mexican salsas and chillithickened moles. But