- Liquid or semi-liquid used to make other foods look, smell, and taste better
- There are two basic sauces (grandes sauces) that have existed for more than 200 years: the “bechamel” and the “mayonnaise”. These sauces provide a fine basis for a large number of other sauces
- Mayonnaise, when invented, was called Mahonnaise. The sauce got its present name of mayonnaise through a printing error in an early cookbook
- Bechamel is also known as white sauce. It forms the basis of many other sauces
- Aioli, called the “butter of Provence”, is a garlic flavored mayonnaise
- Mother Sauces, are the five most basic sauces that every cook should master. These are: Bechamel sauce, (white) Veloute sauce (yellow), Demi-glace (brown), Hollandaise sauce (butter), and Tomato sauce (red)
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