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Sauces

Historical facts about sauces

  • French kitchen has more than 3 thousand recipes for sauces
  • Most used sauces was invented in the XVII, XVIII and beginning of XIX century
  • Mayonnaise sauce is definitely related with Duke Louis Krilonskogo, military commander of the XVIII century , first Duke of Maon
  • Tartar sauce is called so, because it includes gherkins and capers, which was considered the French eat Tatars
  • Russian sauce called so, because it includes a bit of caviar, even 90% of it consists from mayonnaise and lobster stock

A bit more about sauces


In cooking, a sauce is liquid or sometimes semi-solid food served on
or used in preparing other foods.Sauces are not normally consumed by themselves;
they add flavor, moisture, and visual appeal to another dish.
Sauce is a French word taken from the Latin salsus, meaning salted.
Sauces need a liquid component, but some sauces may contain more solid elements
than liquid.Sauces are an essential element in cuisines all over the world.
Sauces may be ready made sauces,usually bought, such as soy sauce,
or freshly prepared by the cook; such as Bechamel sauce,
which is generally made just before serving
Sauces for salads are called salad dressing.
Sauces made by deglazing a pan are called pan sauces.

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Ingredients used - Sauces
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