Sauces

Abstract

Sauces are dealt with under the following categories:

• 1. Basic sauces which can be used as made but are usually converted into minor sauces by further cooking with additional ingredients

• 2. Brown sauces based on demi-glace and jus lié

• 3. White sauces based on velouté and sauce suprême

• 4. Egg and butter sauces

• 5. Sauces used almost exclusively for fish dishes

• 6. Cold sauces

• 7. Butter sauces

• 8. Butters (hard sauces)