sauces and dressings

Sauces come in many forms. There are sauces used to pour over certain foods to bring moisture and extra flavour to the meal, other thicker sauces are added to the side of the plate and accompany a cut or few slices of meat. Then there are the sauces are an integral part of the dish, whilst cold sauces or dressings are used to liven up salads and cold meats.

Sauces are not always savoury. Sweet sauces such as chocolate sauce, butterscotch sauce, brandy sauce or the versatile custard are poured over stodgy desserts in order to add more substance. And, certain fruits are blended and pureed and used to accompany sweet desserts or cooked meats.