All aboard the gravy train: Swetha Sivakumar on sauces

Sauces are delicately balanced recipes designed to keep a dish from being too runny, too thick, or curdling. What are the three pillars they lean on? Find out.

The term “stew” has its roots in the Old French “estuve”, a cooking technique in which ingredients simmer for a long time in a liquid.

As texture and mouthfeel became integral elements of flavour, sauces evolved around the world, from the hearty chana masala to the delicately balanced bechamel. (Images: Adobe Stock)

The word “sauce” draws from the Latin “salsa”, which in turn draws from “sal”, for “salt”. Salt, the fundamental flavouring, has been livening up bland starches, meats and vegetables for at least 5,000 years. Over time, souring agents, aromatic herbs and spices were added to the boiling, salty mixes. Stews, and later, sauces, were born.