- sauces provide flavor, moisture, and a contrast in texture and color
- many sauces begin with a roux, a mixture of flour and fat used to absorb a liquid; to the roux is added seasonings and possibly solids - then the sauce is cooked to the desired thickness
- taking a sauce cooking class
- Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with ... Give us pasta with a hundred fillings. (Robert Farrar Capon)
- There's no sauce in the world like hunger. (M. de Cervantes)
- You can tell how long a couple has been married by whether they are on their first, second, or third bottle of Tabasco. (D.R. Dye)
- family trees can be constructed into which all recorded composed sauces will fit; simple mixtures like pesto, other that requrie two stages, like stock first - and these lead to "mother" sauces such as bechamel and hollandaise, mothers because in a third stage they have offspring such as sauce mornay from bechanel and mousseline from hollandaise
- aioli, avgolemono, bearnaise, bordelaise, brown sauce, chocolate sauce, Cumberland sauce, gravy, mayonnaise, mole, ragu, ravigote, rouille, tarator, traveling sauce, veloute, vinaigrette, white sauce
- Fruit purees may be called sauces. Applesauce, cranberry and lingonberry sauce, and rhubarb sauce function as condiments with rich meats.
- A family of sweet sauces is made by cooking butter and sugar until the sugar begins to caramelize.
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