It's easy! All sauces divide into two categories - sweet or savory. If it does not taste sweet, it is savory. And broadly defined, a sauce is anything that is fluid in nature and usually accompanies any dish. This includes salad dressing, condiments, relishes, gravies, chocolate sauces, brown or white sauces, hollandaise, tomato, and even ketchup with which you cover your steak and potatoes.
Sauces have always been the trademark of fine cuisine. A sauce can change an ordinary plate of spaghetti into exquisite dining. A well-made sauce is impressive even when it's easy to make. Sauces are usually thickened in some fashion to "grab" onto the food. This way you get all that flavor with every fork full.
Because matching up sauces with foods is a matter of taste, classic rules are not always followed. However, once you have mastered sauce preparation, you will find yourself varying any sauce to suit your own preference or need.
The following curry sauce is excellent with hard-cooked eggs, boiled shrimp, vegetables, sliced cold chicken, smoked turkey, pork or ham. This sauce keeps in the refrigerator up to two weeks.
Curry Sauce - Yield: 4 cups