In cooking, georgian tomato sauce sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Sauces are an essential element in cuisines all over the world.

Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. A chef who specializes in making sauces is called a saucier. In traditional British cuisine, gravy is a sauce used on roast dinner. The sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking. Ajika is a spicy hot sauce originating in Abkhazia, widely used in Georgian cuisine and found also in parts of Russia, Armenia, and Georgia. Circassian cuisine, made on a base of meat broth with pounded garlic, pepper, and sour milk or cream.

In some Chinese cuisines, such as Cantonese, dishes are often thickened with a slurry of cornstarch or potato starch and water. Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes.

It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. Carême considered the four grandes sauces to be Espagnole, Velouté, Allemande, and Béchamel, from which a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême’s list of basic sauces in his classic Le Guide culinaire, which in the most recent 4th edition that was published in 1921, listed the foundation or basic sauces as Espagnole, Velouté, Béchamel, and Tomate. Sauce Velouté, a light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream. Sauce Béchamel, a milk-based sauce, thickened with a roux of flour and butter. A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a “daughter sauce” or “secondary sauce”.

Most sauces commonly used in classical cuisine are daughter sauces. A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, is enjoying increasing popularity at high-end restaurants. There are thousands of such sauces, and many towns have traditional sauces. Crema al mascarpone” used to make Tiramisù and to dress panettone at Christmas and common in the North of the country. Korean cuisine uses sauces such as doenjang, gochujang, samjang, aekjeot, and soy sauce.

In Argentinian and Uruguayan cuisine, chimichurri is an uncooked sauce used in cooking and as a table condiment for grilled meat. Yalda or end of winter and the Nowruz ceremony. Hummus is a traditional middle eastern sauce or dip. It originated in Egypt, but is considered as a traditional food of many Arab countries such as Syria and Palestine. Southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from fermented fish.

British Food: An Extraordinary Thousand Years of History. L’art de la cuisine française au XIXe siècle : traité élémentaire et pratique,. The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen. Do You Know Your French Mother Sauces? Persian Food Primer: 10 Essential Iranian Dishes”. Iranian Food: A Culinary Travel Guide to What to Eat and Drink”.

Essential Seafood Cookbook Seafood sauces, p. Wikiquote has quotations related to Sauce. Georgian dish made from poultry such as turkey or chicken put into walnut sauce. The term satsivi is also used as a generic name for a variety of poultry made with the walnut sauce. Georgian walnut sauces, being more runny than satsivi sauce and containing either red wine vinegar or pomegranate juice. It is often used to dress boiled or fried fish, such as trout. Georgian dish made with walnut sauce and served cold, either as a dipping sauce for boiled or fried turkey or chicken.

Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne pepper, and salt to taste. Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts. The dish as a whole is usually also referred to as satsivi. There are also vegetarian varieties of this dish made with eggplants or cauliflower. A similar dish of boiled chicken with walnut paste is known as Circassian chicken in Turkish, Levantine, and Egyptian cuisine, as well as “Aquz” in the Caspian cuisine of Northern Iran. Use it here along with other storecupboard staples to make a vibrant, nutritious pasta salad with roasted red peppers and black olives. Serve with orzo for a quick midweek meal ready in 30 minutes.