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Sauce Structure
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Published 2025
A sauce may be defined as a flavorful liquid, usually thickened, used to season, flavor, and enhance other foods.
A sauce adds the following qualities to foods:
- Moistness
- Flavor
- Richness
- Appearance (color and shine)
- Interest and appetite appeal
A sauce works like a seasoning. It enhances and accents the flavor of the food; it should not dominate or hide the food. A good cook knows that sauces are as valuable as salt and pepper. A simple grilled steak is made even better when it has an added touch, something as simple as a slice of seasoned butter melting on it or as refined as a spoonful of béarnaise sauce.