What makes a meal memorable? Good company, fine wine? But if we're talking food, then chances are a sauce was involved. Sauces are the source of flavor, and can make or break a meal. Whether they're rich, creamy and lusciously bold, or boast a consomme-like silkiness yielding a delicate, yet tantalizing, frisson of flavor, sauces add sophistication to a meal. For the professional chef and domestic cook alike, mastery of sauces is a marriage between art and science, and the very same challenges, and more, are issues for manufacturers who need to factor in scale of production along with the demands of processing, shelf life and re-heat all while maintaining that vitally important organoleptic experience.
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