The Saucier environment

It is a well guarded secret that we all share, and none of us will admit.  For men and women alike the soft cosy feeling of a slightly salty, a bit peppery, somewhat thick sauce surrounding our tongues and enveloping a cherished food morsel is an experience that is all consuming and absolutely pleasurable.  So satisfying is this experience that we often cannot wait for the second excursion into the masterfully prepared dish set before us.  It takes a tremendous amount of control to pause and engage in conversation those who are equally tantalized by their own culinary delight.

We yearn for a lull in conversation to bring us back to our private garden of texture and olfactory delight.  We focus, prepare our approach, and once again lose ourselves in the flavors of the sauce, flowing over our taste buds and gently wafting through our olfactory senses.  With each and every morsel of food our minds are registering a cascade of pleasure that will not soon be forgotten.  When the evening is through, it is the memory of the sauce and food that will linger and remain fresh in our collective minds.

What are the mechanics of the processes that cause us to associate so strongly with particular sauces and textures. How does this lifelong associative feeling of contentment establish itself.

Surprisingly, it is not all that complicated.  The flavors and textures of particular sauces, and their subsequent associative psychological properties, are borne of repetition.

Consider the sensory experience.  The taste, smell, and texture of food are powerful sensory experiences. Sauces, in particular, can elevate the flavor profile of a dish, making it more memorable.  The sense of smell is closely linked to the brain’s limbic system, which is associated with memory and emotion. A familiar sauce or its aroma can instantly transport someone back to a specific time, place, or emotion.

Coupled with the sensory experience there is often a cultural and familial connection.  Many sauces have cultural or familial significance. A specific sauce might be associated with family gatherings, holidays, or cultural traditions, making them nostalgic.  Sauces often accompany comfort foods – dishes that provide consolation or a feeling of well-being. The creamy texture of many sauces can enhance the comforting sensation of a meal.

One cannot overlook the value of shared experiences.  Sharing food with loved ones can create strong emotional bonds. A particular sauce might remind someone of a memorable dinner with friends or a special moment with family.  On the flip side, trying a new or unique sauce while traveling or during a special occasion can create a lasting memory due to the novelty of the experience.

Research into brain chemistry has demonstrated enjoyable foods can release neurotransmitters such as dopamine, the “feel-good” chemical. Over time, the brain can associate specific foods or sauces with this pleasurable feeling, reinforcing positive memories.  If a person consistently has positive experiences in the context of a particular sauce (like a family gathering with a specific dish), they may develop a conditioned positive response to that sauce.

In essence, the association of sauces with pleasant memories is a complex interplay of sensory stimulation, emotional connections, cultural significance, and brain chemistry.

Making a favorable impression through the use of flavorable sauces and nicely presented dishes has a surprising amount of science behind it.  A well chosen culinary experience is partly a dining atmosphere, but more importantly, it is the sauce and texture of the prepared food that will lock in contentment and positive emotions.

So, our discussion reduces itself to sauces and the mechanics of creating a memorable combination of flavor and texture.

The history of sauces spans millennia and is deeply intertwined with global cuisines. It seems that people have been creating and perfecting sauces as far back in time as people have been preparing food to consume.

The earliest records of sauce preparation and use date back to Rome.  Historical records, such as Apicius’ “De Re Coquinaria,” detail various sauces used in Roman cuisine, including “garum,” a fermented fish sauce that was a staple in Roman cooking.  In ancient China, soy sauce is well documented.  It is a fermented sauce made from soybeans Soy sauce has been a fundamental component of Chinese cuisine for thousands of years.  Egyptian records point to sauces and condiments made from fruits, vinegar, and honey that were readily available to those by the Mediterranean sea.

The Middle Ages In Europe, saw the use of thick, heavily spiced sauces. Many sauces were used to disguise the taste of preserved meats or less-than-fresh ingredients.  Almond milk was often used as a sauce base, especially during religious fasting periods when dairy was prohibited.

As trade routes expanded, during the Renaissance and Early Modern Period, there was a greater availability of spices, leading to a variety of new sauce flavors.  The use of butter and cream became more prevalent in sauces, especially in French cuisine.

It was not until the 18th and 19 centuries that codification of French sauces, particularly with chefs like Marie-Antoine Carême and later Auguste Escoffier. Escoffier’s classification of the “mother sauces” (béchamel, velouté, espagnole, sauce tomat, and hollandaise) remains influential in Western culinary education.  Many other global cuisines also saw the refinement and documentation of traditional sauces during this period.

Now, with globalization and technological advancements transportation and communication, we have a fusion of culinary traditions. Sauces from different cultures became integrated and adapted in various cuisines.  To the absolute disgust of many culinary professionals, modernist cuisine and molecular gastronomy introduced innovative techniques and ingredients for sauce-making, pushing the boundaries of traditional sauce preparations.

Even with the assault on sauces from those wanting to be unique or create a name for themselves, there are still characteristic sauces that have traditional iconic associations.

• • • Asia: Teriyaki in Japan, gochujang in Korea, curry pastes in Thailand and India, among others.
    • Americas: Barbecue sauces in the U.S., salsas in Mexico, chimichurri in Argentina, etc.
    • Europe: Pesto in Italy, tzatziki in Greece, aioli in Spain, and more.
    • Africa: Harissa in North Africa, peri-peri in southern Africa, among others.

Clearly, the history of sauces is as rich and varied as the history of food itself. From simple gravies to complex emulsions, sauces have always been essential in elevating and complementing the flavors of dishes.

While there is a seemingly endless variety of sauces, there exists some commonality among them.  Taking into account the purpose of a sauce being: to enhance or complement the flavor, texture, or visual appeal of a dish. Sauces can add moisture, introduce contrasting or complementary flavors, and improve the overall eating experience of a meal.

The properties of a sauce is where the commonality between them shows.  Although there are differences that cause a sauce to be unique, they all seem to share the same components.  Understanding these components and their use will make the mastery of sauce creation possible.

When a saucier considers making a sauce the thought process begins by starting at the presentation of the meal, the end product.  With the end product in mind and the flavors needing to be blended identified, the chef reverse engineers the sauce and steps backward through a series of processes to the foundation.

The foundation of most sauces is a liquid base.  From here the saucier will begin constructing a staircase of flavors, processes, and textures to create just what is needed for the dish being prepared.  Often a saucier will create a common base from which other sauces can be formed.  This is a refined skill, but adds to the presentation and enjoyment of the meal by having a subtle commonality of flavors complimenting different food presentations.

Liquid Base: Almost all sauces have a liquid component, whether it’s water, stock, milk, juice, wine, vinegar, or another liquid. This liquid base is often reduced, thickened, or otherwise modified to achieve the desired consistency and flavor.  In their natural state these fluids have a certain flavor.  If that flavor is intended to be a part of a sauce which accents a food, then the flavor needs to be enhanced so that a small amount of sauce will introduce the desired flavor while not overpowering the prepared food.

To accomplish this the liquid needs to be reduced so that the flavor molecules can become more prevalent.  By reducing the volume of liquid and maintaining the number of flavor molecules, the number of flavor molecules will become more prevalent in a lesser amount of liquid.  When they are more prevalent a small amount of liquid can posses a tremendous amount of flavor when it hits the tongue.

This is why mastering how to reduce different liquids is essential.  Understanding the intensity of flavor needed in a sauce is the real skill in reduction of liquids.  The balance of a reduction flavor and subsequent added flavors from other sources like spices, fruits, etc. is the challenge in making an outstanding sauce.

Thickening Mechanism: Most sauces employ some method to achieve their desired consistency, whether it’s through the use of a roux, starch, reduction, emulsification, or other means.  The texture of the sauce is determined by the intended use of the sauce.  Is the sauce intended to be part of the presentation of the dish so that its’ appearance on the food is a desired part of the presentation.  If so, then the sauce will need to be thicker and be able to hold its’ position on the surfaces of the food.

If the sauce is intended to act as a shimmering pool of flavor upon which the food resides, then the sauce will need to be able to spread across the dish bottom.  This might require a sauce that is less thick.

Increasing the thickness of a sauce without changing the flavor is a skill which takes some time and patience to master.  Keep in mind that the duration of time a sauce comes into contact with taste buds translates into an increase in flavor experienced by the person eating.  Consequently, increasing the sauce  thickness will impart more flavor, provided the thickening agent doesn’t significantly dilute the density of sauce flavor molecules.

Seasoning: Sauces typically include seasonings to enhance or introduce flavor. This can range from basic salt and pepper to a complex blend of herbs, spices, and other flavoring agents.  This is a delicate process that often requires finely ground vegetable matter as an additive to the sauce.

Keep in mind that very few sauces will take up flavor from ground spices quickly.  The flavor trapped in the cell structure and in the interstitial areas of a plant must be allowed to migrate from the vegetable matter and dissipate into the sauce being prepared.

Often a catalyst is needed to speed the process along and demonstrate the second law of thermodynamics.  Yes, who knew that making sauces was actually a skill for closet chemists!

The catalyst many chefs use is heat.  Heat increases the molecular activity of the sauce causing the sauce’s molecules to rapidly bounce into one another.  This increases the speed by which flavor compounds move from vegetable matter into the liquid of the sauce.

The liquid in most sauces is either water, fat, or both  They are considered solvents.  So, flavors can be either water-soluble or fat soluble.  Most essential oils of spices, herbs, and other aromatic compounds are fat-soluble.  Many organic acids, and some esters and alcohols are water-soluble.

With all the sources of flavors combined, cooking the sauce allows for sterilization of the sauce and an even flavor distribution.  Heating the sauce to 212 degrees Fahrenheit for 12 minutes or longer will result in a sauce that can be kept for 4 days under refrigeration.

A well-made sauce typically has a balance of flavors, whether it’s the harmony of sweetness, sourness, saltiness, bitterness, or umami.  Understanding presentation and how the sauce will be used ultimately determines the mechanics of sauce creation and the choices that must be made along with the ingredients necessary for full flavor.

While commonalities exist, it’s essential to appreciate the diversity and richness of sauces across different culinary traditions, each bringing unique flavors, textures, and techniques to the table.

Beurre Blanc

A French butter sauce.

Pairs with: Fish and seafood.

Béchamel

One of the French mother sauces.

Pairs with: Vegetables, fish, pasta, lasagna, and works well as a base for other sauces.

Bordelaise

A French red wine sauce.

Pairs with: Steak and any other red meats.  Can be used as a base for varied gravies over vegetables.

Velouté

A french mother sauce.

Pairs with: Fish (fish velouté), chicken (chicken velouté), or meats depending on the stock used.

Espagnole

A French mother sauce (a brown sauce).

Pairs with: Meats, as a base for demi-glace and other derivative sauces.

Sauce Tomat

A French mother sauce.

Pairs with: Pasta, pizza, meat, fish, and vegetables.

Hollandaise

A French mother sauce.

Pairs with: Eggs (as in Eggs Benedict), vegetables (like asparagus), and fish.

Bearnaise

A derivative of Hollandaise.

Pairs with: Steak and other grilled meats.

Pesto

Pairs with: Pasta, chicken, fish, and as a spread for sandwiches.

Marinara

Pairs with: Pizza, seafood, and as a dip for other foods.

Alfredo

Pairs with: Pasta (especially fettuccine), chicken, shrimp, and scallops.  Alfredo is a subtle sauce that pairs with subtle flavored foods.

Carbonara

Pairs with: Pasta and the many sizes of spaghetti.  Unlike many sauces that are prepared seperately and then added to a dish, Carbonara is made directly in conjuction with its primary companion ingredients.

Barbecue Sauce

Pairs with: Grilled meats, ribs, chicken, and as a base for some pizzas.

Tzatziki

Pairs with: Grilled meats, pita bread, and as a component to gyros.

Teriyaki

Pairs with: Chicken, beef, fish, and stir-fried vegetables.

Soy

Pairs with: Asian dishes used for color, saltiness, and moisture. Often used with stir-fries, sushi, and as a dipping sauce.

Chimichurri

Pairs with: Grilled meats, especially steak.

Aioli

Pairs with: Seafood, vegetables, as a spread for breads, and as a dip for hand-held foods like fries or Indian pakora.

Salsa

Pairs with: Dipping foods like tortilla chips and vegetables.  Used often with tacos, burritos, fajitas, and grilled meats.  Depending on texture, it can be used as a garnish.

Curry Sauces

Pairs with: There is no end to the variety of pairing foods with curry sauces.  Curry sauces are quite varied and consequently are found in many dishes.

Roasted meat gravy

Pairs with: This sauce is typically paired with the meats from which the drippings were used to formulate the sauce.  It is often paired with side dishes of potato, vegetables, and breads like biscuits and rolls.

Mole

A Mexican sauce with cocoa, chilies, and other spices.

Pairs with: Chicken, turkey, and enchiladas.

Ponzu

A Japanese citrus-based sauce.

Pairs with: Seafood, sashimi, and dumplings.

Hoisin Sauce

A Chinese garlic bean sauce.

Pairs with: Chinese dishes, duck, stir-fries, and as a dipping sauce.

Tahini

A Mediterranean sauce.

Pairs with: many Mediterranean and Middle Eastern dishes, falafel, salads, and as a base for dressings.

Romesco

A Spanish red pepper and nut sauce.

Pairs with: Grilled vegetables, fish, and chicken.

Sambal

A Southeast Asian chili sauce.

Pairs with: a variety of dishes as a condiment, including rice, noodles, and meats.

Tartar

A derivitive of Hollandaise with a more sour base.

Pairs with: Fried fish, seafood, and as a dip for hand-held foods like fries..

Remoulade

Pairs with: Fried fish, seafood, crab cakes or shrimp, cold meats.

Coulis

A thin fruit or vegetable puree.

Pairs with: Desserts (if fruit based), as a drizzle for plated dishes (if vegetable-based).

Nuoc Cham

A Vietnamese dipping sauce.

Pairs with: Spring rolls, grilled meats, and seafood.

Gochujang

A Korean chili paste.

Pairs with: Korean dishes, stir-fries, rice bowls, and as a base for stews.

Satay

A peanut sauce.

Pairs with: Skewered grilled meats, rice dishes, and as a dip.

This is not a complete list, but it does give a glimpse into the many sauces and their respective food pairings.

Consider striking out and making a sauce tonight.  Make something wild and creative, then toss it and try again – this time you will have experience and the sauce will inevitably be much better.