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Some saucy news
What translation is to
language is what sauce is to cooking. The two go together and are
inseparable. You’ve all surely noticed the different varieties of sauces
stacked on the racks in super markets. Have your ever thought about what
they are all for and what are their uses? Different types of sauces have
different uses. Some are used to improve taste and aroma of dishes, some for
decoration and others to be served as such with other dishes. Long before
the refrigerator became so widely used, sauces were used to hide the taste
difference in pre-cooked food. Those days are long gone. There are few
houses these days where sauce is not regularly purchased. They are generally
taken with fried rice and other Chinese dishes and with snacks.
The Beshamel sauce, Veelot sauce, Brown sauce / Espanol sauce, Hollandes
sauce and Tomato sauce are generally known as the mother sauces. While other
available sauces, the Vivistershare sauce, Tabasco sauce and Oyster sauce
are called the proprietor sauces. All these sauces are available under
different brands, but amazingly, all different brands of the same sauce have
their own unique tastes! Preparation of these sauces at home is not a very
easy task but they may be used to prepare different delicious dishes.
One of the most commonly available sauces in Kerala is the mayonnaise
sauce.
This is usually used in salads and in sandwiches. Egg yolk is the main
ingredient of the mayonnaise sauce. Italian sauces like Merinaro, Neopolytin,
Mersala and Bolonese are generally taken with the Italian dish, pasta. The
Italian dishes pasta and macaroni are generally eaten with sauces. Did you
know that there are dessert sauces too like chocolate sauce, vanilla sauce,
fruit sauce and caramel sauce also available? These may be taken with
desserts, ice cream and pudding.
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