Meat Sauce Base: History and Origin
The meat sauce base is a fundamental element in many cuisines around the world, especially in Latin American gastronomy. This preparation is used as a foundation to create various sauces that accompany everything from red meats to poultry, providing a deep and delicious flavor.
In different Latin American countries, this base may have various names. For example, in Mexico and Central America, it is commonly known as "base for meat sauce" or simply "base for sauces." In Argentina and Uruguay, its use as a "sauce base" is also common, but the concept and purpose are similar.
The origin of this type of sauce dates back to French cuisine, where "fonds" or concentrated bases are prepared and then used to create more elaborate sauces. Adapted to local ingredients, it has become popular in Latin America with its own touches, incorporating spices and elements such as thyme and instant beef broth to facilitate its preparation and preservation.
