In gastronomy is called a sauce to a liquid mixture of cold or hot ingredients that are intended to accompany a dish. The liquid or semi-liquid consistency of a sauce can cover a very wide range that can range from the puree to the more liquid of a broth. Sauces not only affect the taste and smell sensations, they can offer different colors that affect the visual appearance of a dish and sometimes orchestrate different sensations at the same time.

Sauces allow many categories: by temperature (hot or cold), by taste (sweet, spicy, sour, etc.), by content (emulsifiers, bond, etc.), by stability, etc. The first in the history of the sauce that is known to us was the very expensive Garum, made soaking the flesh and entrails of different species of fish in brine. There is a wide variety of sauces on the market today. The most commercially consumed in Spain are fried tomatoes, Ketchup and Mayonnaise, which are joined by other genuine elaborations such as Alioli, Romesco sauce, Mojos Verde y Rojo, or the typical Sofrito. A multitude of preparations that complement

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Montse Gonzalez