On Food and Cooking - Study Guide Sauces Summary & Analysis

Harold McGee
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Sauces are designed to enhance the flavor of the material they are covering; whereas, soups are designed to be less concentrated, so they can be consumed on their own. Sauces are often made of seasonings, condiments, artificially intensified flavors, liquids and other ingredients. Flavor in sauce in really derived from both the taste as well as the smell, and because of this, there are literally thousands of combinations. Most sauces are thickened with flour and other starches. Salt, sugar and acid add to the flavor of sauces.

Purees are sauces thickened with plant particles, such as tomatoes and apples. This method produces a courser sauce and is not designed to provide smoothness but instead often designed to be chunky, such as with salsa or applesauce. Emulsions are sauces thickened with oil. Emulsions can only be made of two liquids that do not readily blend well...

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This section contains 235 words
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