Every chef will say that no dish can be considered high quality if no sauce is served with it. But not everything is as simple as it might seem at first glance. After all, the sauce should go well with the dish, combining perfectly with it and emphasizing the special notes.
Making sauces is a culinary epic. It turns out that not everyone can cook a truly good sauce without experience. What is the secret of making a quality sauce?
White sauces
All white sauces are based on cream. In the modern world, this product is often replaced with milk or mayonnaise, but this is fundamentally wrong. Cream is a natural product with a special structure and a pleasant light taste. Therefore, the first secret of white sauce is the use of cream.
All white sauces are served warm, only in this way the spices will play with their aromas and taste. In addition, the white sauce must be drained before serving, regardless of what its finished consistency should be.
Red sauces
Red sauces are based on natural tomatoes and nothing else. In no case should you replace them with tomato paste or canned tomatoes, otherwise the taste of the dish will noticeably lose. Tomatoes must be pre-blanched and only after that they can be continued to cook. Everyone can afford to experiment with red sauces. But the main secret of tomato sauce is the addition of sugar, which enhances the flavor of the dish.
