What is a common use for sauces in cooking?

Sauces play a vital role in enhancing flavors in cooking. They are designed to complement or elevate the tastes of the ingredients they accompany. By incorporating various herbs, spices, and aromatic components, sauces create depth and complexity in dishes, making them more enjoyable and satisfying. This enhancement can help balance other flavors—such as sweetness, acidity, or spiciness—leading to a more harmonious dish overall.

While thickening food is a function of some sauces, especially those that are cream-based or contain reductions, thickening is not the primary purpose of all sauces. Additionally, while sauces can be used for decorative presentations, this is more of a visual benefit rather than a core function. Lastly, tenderizing meat involves specific techniques and ingredients, such as marinades containing acidic components, which are distinct from the purpose of sauces focused on flavor enhancement.