Sauces, Dips, Dressings Recipes: Сhanging the shade of any dish for the better! (Paperback)

<p>Observant people always pay attention to details, be it elements of wardrobe, makeup, facial expressions, moods and much more. Gourmets also evaluate the dish by taste, design, and aesthetic appearance. Every detail can play both a good and a negative role. In cooking, sauces and seasonings have become an important component of any dish.</p><p>Nowadays, every store has a variety of sauces for sale, they are ready to eat. It is very convenient. But more and more people tend to make homemade mayonnaise, which is prepared without preservatives, dyes and thickeners. For proper nutrition, homemade mayonnaise will not harm the body, and will not add extra pounds.</p><p>There are a lot of sauces. They are distinguished by their consistency: thick, liquid, medium density. They are prepared on the basis of meat, fish, mushroom broths. Even meat sauces vary in color, such as white, red, brown. A large number of derivatives are prepared on the basis of the main sauces: sauce with truffles, sauce with sweet peppers, tomato sauce with wine, tomato sauce with wine, onion sauce, etc. Oftentimes, the sauce can be used as a cold snack, such as tomato sauce with mushrooms.</p><p>The value of the sauce in cooking can hardly be overestimated. They complement the main course by revealing the flavor of its ingredients. Sauces stimulate appetite, improving the digestibility of the product. Therefore, sauces often contain bright condiments and spices, including garlic, ginger, mustard, nutmeg, cloves, vanillin, etc. Aromatic oils enhance the process of food digestion. Sauces are served separately with the dish or used in the cooking process. Under high temperature conditions, the sauce acquires new qualities, impregnating and merging with the aromas of the main products. Often fish, meat, and vegetables are baked and stewed with sauce. </p><p>Most sauces need thickening. For this, flour, starch, as well as mashed carrots, beets, cabbage and red currants are used, since they have a high emulsifying ability. All sauces are distinguished between cold and hot, depending on the dish. The sauce is an addition to the main dish, so it must be prepared very carefully, observing the nuances and proportions in the recipe, so as not to spoil the aroma and taste of the final product. </p> <p></p>