Sauces can bring out the flavor of foods or add flavor when there's little already there. They also make dry dishes more palatable by adding moisture.
Good foods can be ruined by poor sauces. But a good sauce will add distinction and make the dish one you want to serve again and again. The right sauce helps something that was just a common dish stand out.
A sauce should not be hurried. It must be blended so it is smooth and free of lumps. It must be neither thick and pasty nor thin and watery. Sound judgment should be used in adding seasonings. Long, slow cooking gives the mellowness of flavor that is desired.
As the holidays approach, master the art of sauces. These recipes will add a special flavor to common foods.
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Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. Email her at firstname.lastname@example.org.