Eduqas GCSE Food Preparation and Nutrition: Student Book

162 BASIC MIXTURES AND RECIPES Sauces Sauces are either used as part of a dish - for example a pasta bake – or may be served as an accompaniment to a food - for example pepper sauce with a steak. The main point to consider is how the sauce will complement the dish. For example, a delicate lemon sauce might complement a grilled sole but would be unsuitable served with a grilled steak. What can a good sauce add to a food or a dish? • flavour • colour • moisture • nutritional value. Types of sauces commonly used include: • Roux based, all-in-one or infused sauces such as béchamel and velouté • Blended sauces such as a custard or cornflour sauce • Reduction sauces such as tomato, a jus or gravy • Emulsions such as mayonnaise, a hollandaise sauce or salad dressing. A good quality roux based sauce has the following characteristics: • an acceptable flavour • smooth • glossy • desired consistency. Sauces add flavour, colour and interest to a dish