Sauce Vs Marinade: What's The Difference? - Chowhound

Axel Mel/Shutterstock A liquid component adds depth to food, which is why you'll almost always see fine dining restaurants serve meat and vegetables with some sort of purée, chimichurri, or gravy. There's a reason Gordon Ramsay was stressed trying to locate the lamb sauce in an episode of Fox's "Hell's Kitchen" — a good liquid brings a dish together. It prevents food from drying out and infuses flavor. As a…