서양조리에서 소스(sauce)의 역할과 현대식 소스의 이해

Sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor. In the days before refrigeration, however, sauces were more often used to smother the taste of foods that had begun to go bad. The French are credited with refining the sophisticated art of sauce-making. It was the 19th-century French chef Antonin Careme who evolved an intricate methodology by which hundreds of sauces were classified under one of five 'grand sauces(mother sauces)'. Those are: Espagnole(Brown stock-based), Veloute(light stock-based), Bechamel(basic white sauce), Hollandaise and Mayonnaise(emulsified sauces) and Vinaigrette (oil-and-vinegar combinations). The contemporary sauce is more convenient and lighter than mother sauce. It includes new style sauce such as foam sauce, jelly sauce, sherbet sauce and chocolate sauce. To improve the modern sauce, from now on we need to develop and research about healthy sauce and new Korean sauce. Nowadays, they try to make new ways to be creative but we must understand the basic sauce. Most of all, we must go back to basic to develop new ones. We also should find the way to mix classic sauce and contemporary one well.