When it comes to World Cuisine, core ingredients, proteins for example, often remain the same. Sauces are what give the cuisine its personality, vibrancy and layers of flavour. Whether hot or cold, sweet or savoury, sauces bring texture, moisture and bags of taste to any dish.
Sauces around the world
Western cuisine derives its base from French cuisine and Auguste Escoffier’s popularisation of the 5 mother sauces: Béchamel, Espagnole, Velouté, Hollandaise and Tomate.
Turkish & Middle Eastern
The popularity of tomato-based sauces in these cuisines suggests the influence of the mother sauces. But white sauces, like Haydari, which is served with meatballs or kebabs, are yoghurt-based. Garlic, tahini and red peppers are key ingredients for building flavour in sauces.
Western sauces are all about pairing flavours and ingredients, but Asian sauces favour contrasting elements, just think Sweet & Sour. Soy, hoisin and oyster sauces, sesame oil and rice vinegar all lend their unique flavour profiles to Asian saucess.
Trends going global
Middle Eastern takeover: With more and more Middle Eastern eateries around the globe, flavours from this cuisine are finding their way into traditional European dishes, both savoury and sweet.
Shakshuka is just one of breakout dishes of Middle Eastern cuisine. It’s now a must-have breakfast dish on menus worldwide.
Move over pizza: Pide is often called a flatbread pizza, but this Turkish delight is proving a popular rival to its Italian counterpart. And with pide’s lashings of butter and tasty toppings, it’s easy to see why.
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