Sauces are integral components of many dishes. Without them, food will be boring and bland. They won’t have that much-needed flavorful component that makes one’s mouth water. Just imagine pasta without a sauce, salad without dressing, or fried food without a dip. It’s unthinkable.
Here’s how why sauces are crucial when it comes to creating culinary masterpieces:
Giving Meals an Added Touch of Texture
Sauces give recipes a boost in texture. From chunky (such as pasta sauces) to smooth (like classic demi glace), and from oil-based (vinaigrette, for example) to thin liquid (including soy sauce), they can enhance more than just the flavor of food, pleasing yet another sense.
Complementing Existing Flavors and Balancing Them All Out
Sauces are also key to ensuring your dish comes out with balanced flavors since they work to tie the taste of the rest of the ingredients together. For instance, you can transform a simple pork chop recipe into something worthy of a high-end restaurant using demi-glace. The same is true for steak or even some pasta recipes.
Adding Juiciness and Moisture
Barbecued food won’t taste as good without sauces, seeing as these dishes have gone through dry-cooking. The method reduces the main ingredient’s moisture, so it’s important to use a sauce in order to make it succulent. The right sauce can work wonders on grilled and sautéed food.
Presenting Food in a Visually-Appealing Manner
In almost any setting, people eat with their eyes first. In other words, meals should look appetizing in order to stir up a person’s appetite. Sauces are key in food presentation since cooks and chefs use them to make dishes even more visually appealing.
In short, you should never disregard the importance of sauce. After all, it’s one of the major players in maximizing the flavor of dishes.