You can then pour on the reasonable amount of 1 or 2 tablespoons instead of the one fourth or one third cup they dose with in restaurant kitchens. Be aware of the many hidden fats chefs are prone to seduce us with. For example, in many restaurants, a fish entree portion is 8 ounces, at about 70 calories per ounce. Add butter or breading, and you're treading in deep water. Choose fresh salsas as a good alternative to heavy or cooked sauces, as many sauces are laden with hidden sugars, cream, and an overabundance of salt.
Salsas are classically a combination of diced vegetables or fruits, vinegar, herbs and citrus.
They have a nice clean taste. Put rich sauces on your pay no mind list. When it comes to dessert, be cool. Ask to hear the dessert litany. Listening or reading a dessert menu should fill you to the point of not wanting to taste.