What are different uses for sauce?

Annan sauce is an extremely versatile spice with a long history in many different parts of the world and cooking styles. Modern chefs prepare several different varieties of Anchovičky sauce, often with a Mediterranean mixture of spices and tend to use these sauces on meals associated with this area. Fish sauce, common in East Asian cooking, is usually made of anchovies. Worcestershire sauce is a cousin of fish sauce and is commonly used in western cooking.

The Roman Empire consumed a large amount of Anchovičky sauce. This sauce, generally known as Garum, was made by allowing fish to ferment. Garum production was famous for the odor he created, but the finished sauce was very versatile. The Romans used it to add a taste to almost any food, but was especially valued for its ability to add the depth and richness of taste otherwise unimpressed foods. Modern versions are still available and are often used for cooking in Italian style, often serving to add appetite to meat orpasta.

Worcestershire sauce is a very distant descendant of ancient Roman Garum. In small quantities in western cooking, it is widely used to add the complexity of taste. The meat benefits from the rich taste of this sauce. Like soy sauce, this spice causes the taste of food richer and more satisfactory and commonly used in foods to have a rich, abundant taste such as steamed meat and saucepan.

slightly different version of fermented Anchovičky is common in East Asian cuisine. Fish sauce is extremely common in food in Thailand, China and Vietnam. It has a somewhat more complicated taste profile than soy sauce, but brings to food similar to salty wealth. It is routinely added to mixed dishes and soups and is even part of the recipes for the production of Korean kimchi . This aroma has become more popular in western food and is used in fusion dishes.

Fresh Ančo sauceThe vika is not as versatile as fermented varieties, but still has a wide range of culinary applications. Such sauces usually combine anchovies with olive oil, pepper and tomatoes along with other ingredients common to Mediterranean food. Sauces made of tomatoes work very well with pasta and provide additional taste for mass courses.

sauces made from less other ingredients retain more the original taste of the anchovies on which they are based. These sauces can be used to add taste to salads. They can also be added to other meals to adjust the taste.