Dressings, dips and sauces are part of the art of cooking practically since man discovered fire, to add flavour to food. They have evolved over time, integrating the traditions and products of a particular people and region, sometimes requiring a little culinary skill, but all presenting a liquid or creamy texture and serving as base or garnishing dishes. In Europe, sauces have become more sophisticated as exquisite ingredients were discovered, namely butter. In the 19 th century, the French chef Auguste Escoffier, considered as the father of western modern cuisine, classified basic sauces, or “mother sauces”, from which derive all others: béchamel, espagnole, velouté, hollandaise and tomato. Each of these mother sauces is associated to particular base ingredients and thickeners. Sauces have gained such importance that in a professional kitchen there is an element specialized in its preparation: the chef saucier. Naturally, the phenomenon of globalization brought us in the meanwhile new flavours and… many other sauces, namely Asian, became popular. But that is another story. Presently, the awareness of the need of healthier lifestyles, based on a balanced diet, is reflected in new approaches also in this field. We are now in some kind of return to the past, searching for more “natural” and healthier seasonings and sauces, on the basis of fresh ingredients, herbs, spices and vegetables. Note that sauces: Can change everything in a dish, making it shine or ruining it… The secret lies in combining the right sauce with the right food. Are ideal to break the monotony of a food and diversify the flavour. Can be used to make a recipe more nutritious, in terms of fibre or unsaturated fat to help metabolism. Such as is the case, for instance, of yogurt-based sauces, yogurt being a food that helps regulate intestinal flora and is a source of protein. Suggestions: It is always preferable to prepare your own sauces, than buying ready-to-use ones. This way, you can avoid included fats, sugars and preservatives, which are highly caloric and detrimental to health. You can prepare a greater amount of a sauce of your choice that you consider as versatile. Properly conditioned, it can be kept in the fridge for a few days ready to use – for instance, to season salads and break up the monotony of olive oil and vinegar, while reducing the salt. Now learn a few suggestions by our nutritionists Liliana Natário , Maria Inês Cardoso , Sara Moço and Simone Fernandes . Meet the nutrition clinical team from Hospital da Luz network.
