Sauces are the magic touch that transforms a simple dish into something sublime. There is sauces quick and simple, but there are also more elaborated and with many ingredients that together, concentrate a whole world of flavors.
The word salsa comes from the Latin salsus which means seasoned with salt, and certainly the Romans creators along with the Greeks without them knowing it, of the kitchen Mediterranean, they used many sauces.
They liked to take food spiced with sauces bittersweet. For example, meat with honey, fish with fruit and fruits with pepper. But the sauce par excellence was Garum, a thick paste obtained through intestines and other guts of fish such as tuna. sturgeon and others, put in brine with aromatic herbs. Spain was the main producer of this condiment, specifically on the Andalusian coast there is evidence of its preparation in the XNUMXth century BC.
Naturally the sauces They evolved like everything else in the world, and during the XNUMXth and XNUMXth centuries in France the cooks of the nobles and the nobles themselves competed in the culinary creation that was then recognized as an art. Thus we have the Marquis of Béchamel immortalized thanks to his exquisite white sauce that we use so often in our kitchen. Many sauces called "mothers" come from that time and have given rise to a multitude of preparations.
In most of the sauces spices and aromatic herbs are essential elements. Different types of peppercorns or powders, saffron or turmeric to color fish sauces. Juniper berries with their peculiar pine flavor are used in game sauces. Nutmeg and spice cloves in meat and fish sauces.
Basil is essential in Italian sauces. Tarragon, chives and chervil gently scent butter sauces. Other aromatic herbs such as oregano, thyme, savory and marjoram, dried, crumbled, and mixed have multiple applications.
The most common sauces are mixtures of raw or cooked ingredients. An example of this is vinaigrette, egg and butter-based sauces, vegetable and fruit sauces and desserts.
Many of these sauces like vinaigrette do not need cooking. Other sauces are the result of crushing nuts and various solid ingredients that are then blended with olive oil.
Cada country has its kitchen and its peculiarities but it is evident that the kitchen French has set the tone. In this course we are going to make different sauces that will serve to spice up and brighten many of our dishes, some classic but little known and others like the Bechamel that we named above, because precisely because it is so well-known it sometimes comes to us deformed and distorted.
This course It is designed for all those who are fond of good kitchen who want to give their dishes that "something" that makes them really special. I want this small contribution to serve you in the kitchen every day and also when you have guests.