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Sauce Types

Sauces are a real culinary find, various sauces are used in the cooking of recipes for a variety of dishes, and are also served with ready meals. The range of sauces is very diverse, sauces differ not only in recipes and ingredients included in their composition, but also in their area of application in cooking. The first type of sauces is used in the cooking process and is an integral part of their recipe, such sauces are cooked and used simultaneously with the cooking of the main course or a little in advance. In most cases, such sauces are either stored for a short time, or not stored at all. Examples of such sauces are béchamel, bolognese and many other types of sauces. Another large group of sauces is a kind of seasoning that is served with an already cooked dish to improve its taste. Examples of such sauces are tkemali, tabasco, Worcestershire and soy sauce, ketchup, mustard and many other sauces. Such a division of sauces is very arbitrary, because freshly cooked bolognese sauce can be served with ready-made pasta, and when cooking grilled chicken, Tabasco sauce or other hot sauce can be used.

Sauce Recipes

Recipes for sauces are very diverse, they are cooked from different products and are subjected to various culinary treatments. Sauces according to some recipes are cooked by boiling and grinding their ingredients, according to other recipes, only fresh products are used for sauces. Sauces such as soy, fish and Worcestershire are subject to long-term fermentation of ingredients, without which it is impossible to get their unique taste. There are very spicy sauces made almost exclusively of hot peppers, such as Tabasco sauce, but there are also sauces that have a very mild taste, such as the classic tomato ketchup. The sauce recipe can be as simple as Tabasco sauce - water, wine vinegar, salt and hot pepper, or ketchup, consisting only of tomatoes and salt. But there are also very complex sauce recipes, an example of which is the Worcestershire sauce recipe, which includes dozens of ingredients in very different proportions. Many sauces can be made at home with their ingredients - mayonnaise sauce, mustard, tkemali and even Japanese wasabi sauce, and some sauces at home are better not to take - a good example of sauces of such fish sauce or Worcestershire sauce, which involve long-term fermentation of fish and other ingredients, for which home conditions are not at all suitable. However, it is not necessary to try to make every kind of sauce available in the world at home - some of them are better to buy ready-made, enjoy their taste and use them in various recipes.