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
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.
Find out more about the rest of the world sauces on Unilever Food Solutions
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