Sauces
A proverb says: By the sauce you can tell a good cook and of course a good Köchin. Not for nothing is the »Saucier«, speak the sauce cook a separate profession in the upscale gastronomy. This shows what an important role sauces play in the kitchen. They are simply part of every good meal, because they give every dish that all-important finishing touch. Even more: with the right sauces like from our sauce program, the preparation of a delicious sauce is no art.
Taste is not always a question of calories
.A word about calories: Many are of the opinion that sauces make fat. This is of course so fundamentally not true. Most of our sauces are made on a purely vegetable basis and are therefore particularly low in fat. Of course, they can be varied in taste by adding cream, crème fraîche or butter – but that's up to everyone üs taste. However, even our light sauces made from vegetables, fine herbs without flavor-enhancing additives are in no way inferior to the heavy sauces in flavor and enjoyment.
Which sauce when and how much?
Of course, the question always arises: which sauce goes with which dish? Basically, a sauce should harmonize with the dish and emphasize its own flavor. Dark sauces are suitable for roasts and game. Poultry wants aromatic sauces such as mushroom sauce or curry sauce. Fish and seafood are wonderful in a light sauce, which also goes well with vegetables such as asparagus. But quantity is also important. Delicate dishes like fish, poultry or seafood need an elegant sauce in small quantities. Roasts, short-roasted or grilled dishes need crisp sauces and not too little of them. Even with pasta, the amount of sauce can be generous, since the sauce in this case is not only flavor, but should also saturate.
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