Various sauces make dishes less dry, give them a piquant taste. Making sauces at home is a long process, so it’s best to use them ready-made. However, making these condiments can be a great business.
All sauces are divided according to several criteria:
*Type of incoming raw materials: mushroom, mayonnaise, soy, tomato, fish sauces.
*Degrees of readiness of components: natural products or semi-finished products.
*Cooking technologies: mixing or hot processing.
*Basis: vegetable oil, fresh vegetables, pasta.
*Purpose: for meat, poultry and fish, vegetables, dishes based on cereals and beans, pasta, salads or sweet dishes.
Popular sauces:
*mustard-honey;
*curry;
*olive;
*garlic;
*mushroom;
*for pasta;
*bechamel;
*cheese;
*for barbecue.
The optimal solution is one that meets today’s requirements: a maximum of natural ingredients, a minimum of fat, sugar and starch, an original taste.
