Today, there’s an an increasing range of readymade sauces available in the market, but making fresh sauces in your own kitchen gives you a control over the ingredients. The world over, the demand for lighter sauces is high. They are simpler, less rich, and can be prepared easily. Whatever sauce you choose to make, makes sure that it complements, highlights, and enhances the flavour of the dish it accompanies, whether it be eggs, fish, vegetables, salad or a dessert. The sauce should not overpower the food. Generally, it should have a clear flavour, good texture, and a glossy appearance. Always use fresh herbs in sauces. Freshly crush or grind spices and add sparingly at the start of cooking. Taste and add more later, as needed.