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Welcome to the collection of descriptions dedicated to sauces — a vital and versatile element of culinary art! If you want to learn more about the variety of sauces, their purposes, and ingredients, this section is just for you. Sauces are liquid or semi-liquid culinary compositions used to complement, garnish, and enhance the flavor of various dishes.

They can be prepared based on water, broths, vegetable or meat stocks, oils, creams, tomatoes, and other ingredients, often with the addition of spices, herbs, and seasonings. Depending on the recipe, sauces can have varying textures — from light and clear to thick and rich. Serving temperature can be cold, warm, or hot.

Sauces accompany a wide range of culinary creations: meat, fish, seafood, vegetables, pasta, grains, and desserts. They are used as the primary accompaniment to impart distinctive flavor notes to a dish or as an element of decoration and textural contrast. In the traditional cuisines of many nations, sauces have unique recipes and classifications that reflect culinary heritage and local preferences.

Physically, sauces can be emulsions, infusions, reductions, purees, containing components of various origins: proteins, fats, acids, enzymes. They can change under the influence of temperature and time, which is widely used in food preparation processes.

The assortment of sauces is widespread worldwide and includes classic types such as béchamel, hollandaise, tomato sauce, vinaigrette, and many others, as well as modern interpretations and signature recipes. The presence of sauces diversifies the gastronomic experience and provides vast opportunities for combinations of flavors and textures.