Sauces are a common accompaniment for many foods. Whether it is on top of vegetables or meats, or used as a dipping sauce, many people encounter some form of sauce in their daily activities. As many meats are marinaded, it is very difficult to avoid having to make sauce if you cook at home.
Learning how to make sauces often discourages many people. Many consider sauces to be hard to make. However, they can be very simple if you follow instructions and prepare all of your ingredients in advance. The most common cause of failure in making sauces is that people are not prepared to time their sauces or have forgotten to chop or clean a vital ingredient. By having all of your ingredients measured out, you will be prepared to add them to your sauce as they are needed. This allows you to closely follow the recipe with few complications.
Another common mistake people make when making sauces is cooking them at the wrong temperature. For sauces to thicken properly, certain temperatures must be used. Changing the temperature from cold to hot or hot to cold can prevent the chemical processes from happening within the sauce. This can drastically change the flavor or texture, and is often responsible for failed sauce making attempts. This is why following a recipe is very important. If you follow the recipe and take your time, you will be far more likely to succeed.
There are hundreds of different sauces spread over the varied cuisines around the world. They tend to be classed in five different categories: White Sauces, Red Sauces, Rose Sauces, Butter Sauces and Oil Sauces. Each of these different sauces have different cooking methods, and may or may not be suitable for vegetarians. White sauces tend to include common sauces such as Alfredo and many other cheese sauces. Rose sauces tend to be a blend of Red and White Sauces. Red sauces are typically spaghetti sauces or other tomato based sauces. Butter sauces tend to be used as either a dipping sauce or garnish sauce, and oil sauces tend to be used as marinades and coating sauces.
Most varieties of sauces can be canned or jarred. If you plan on making large batches of sauces, it is vital that you properly sterilize the cans or jars and freeze your sauces. Homemade sauces do not tend to be suitable for placing in your cupboard after making, as they tend to lack the preservatives that store bought sauces have.