Search Results: when to let go

Lets say if you have a food like fried chicken. It's pretty adaptable and you need sauce for it. Either those enriching or balancing sauces can work.

Enriching sauces enrich the food, balancing sauces balances the food. Pretty self explanatory. Usually they're creamy, salty, savory and thick. Examples are like gravy, cheese sauce, béchamel, pesto, aioli, espagnole, etc. While Balancing sauce usually are those that tastes different to the food. Usually sour and sweet to cut out richness like, ketchup, salsa, vinegar (we use it as a sauce), vinaigrette, barbecue sauce, sweet chili, etc. But there are also those that acts like both like soy sauce, mayonnaise, fish sauce, guacamole, mayonnaise based salad dressings, etc.. I know it always depends but since I'm a sour tooth, I tend to go with balancing sauces.