I'll discuss 4 basic types of base sauces on this site.
At least for now. I'll probably change my mind a some point and add tons more.
But for now these four bases should cover the, a'hem, bases.
- basic tomato
- basic white sauces - cheese
- basic oil based sauces
- basic broth based sauces
As sauces go back to time immemorial, it's hard to say exactly when they started being used. Suffice it to say that they probably have been around since we started cooking food in some kind of container rather than over a fire directly. Can't you just imagine Ugh and Mugh sitting around the cooking fire, putting their fish in big leaves to cook. Lo and behold after the fish they caught was steamed in those big leaves, there was juice left over... and bang, bam, boom, fish sauce emerged... Or any other millions of possibilities.
Sauces came about in three basic ways: 1) by accident 2) as a way to help soften over-hardened food (imagine 4 day old French bread - lethal weapons a la Monty Python) and 3) to mask the taste of unpleasant or petrifying food that was too precious to be thrown out.
From these humble and gross beginnings, a world of pleasure has evolved.
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