Cold Sauces Made from Vegetables and Fruits

Sauces made from fruits and vegetables were not commonly featured on formal menus until the end of the twentieth century. The growing interest in world cuisines as well as the demand for lighter, lower-calorie dishes now make salsas, relishes, chutneys, and vegetable and fruit purées important elements in the garde manger repertoire. Because they are primarily used as condiments, relishes and chutneys are covered in Chapter 17.