Welcome to The SauceTalk Newsletter. A blog dedicated to all things Sauce.

Sauces have been around I’m sure since man began roasting food, cooking in some fashion or using vessels to hold liquid. The desire to disguise the burned and often over seared flavors of food cooked over an open flame was a cause for curiosity and experimentation. This then led to adding something “new to the pot” so to speak to what may have been a very boring, burned or dried out and flavorless dish.

Dry seasonings and herbs found in the surrounding area were most likely the first steps in adding flavor to food. That was followed by the use of something fashioned to hold water or the moisture being released during the cooking process which then became a sauce or sorts. Even broad leaves such as banana leaves were used to retain moisture and flavor. Then the ingenious clay pot was created and became the most common type vessel for cooking.

There have been volumes written about the history of food, food styles and types, the cooking process and sauces used and infused from one culture to another through the ages. We would like to continue that discussion and to continue to share because there is always something new evolving in the world of food and something new that we can take away and use to improve our own dishes.

This space is therefore dedicated to sharing recipes and information involving food that we can all enjoy, use and ultimately call our very own.

That said let the posts begin!

The primary sponsor for this site is Club Sauce an internet provider of high quality gourmet and specialty foods such as More Than Gourmet Demi Glace and Cooking Stocks, Italian extra virgin olive oils, balsamic vinegars, ready-to-use wine sauces, seasonings, mushrooms, chutney and spicy jams, saffron, BBQ sauces, chocolate sauces and more and can be found at www.clubsauce.com