The Secrets of Sauces

Sauces are a central element in any cuisine where they serve as a liquid condiment that contributes taste, color, and mouthfeel to the food. In many cases, they are what makes a dish taste particularly savory. Even though they are liquid, sauces have their own spectrum of textures, and often help highlight the mouthfeel of the food that they accompany—for example, by providing contrast or enhancing it.

Sauces have two principal functions. First, they may have more concentrated taste substances that help the overall taste linger in the mouth for a long time. Second, their texture can add greatly to the appeal of the more solid elements of a dish and make them easier to handle in the mouth. Some sauces—for example, hollandaise or gravy—are eaten warm; whereas others, such as mayonnaise and vinaigrette, are served cold.