A primary element in cuisines across the world, a sauce is served on or used to prepare other foods. Typically not consumed alone, sauces add flavor, moisture, and visual elements to a dish. Sauces are made with liquids, thickening agents, and other flavors, generally herbs and spices. Developing a strong flavor profile and the right consistency makes a great sauce; the proper density relies primarily on the thickening agent. Chef’s specializing in making sauces are known as sauciers.
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