The History of Sauces in Europe

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Europe is just one of several regions in the world that have evolved sauces with broad appeal in modern times. Many sauces are now popular far from their birthplaces, among them Chinese soy-based sauces, Indian sauces thickened and flavored with spices, and Mexican salsas and chillithickened moles. But it was in Europe, more precisely in France, that generations of cooks developed sauce making into a systematic art, and made it the heart of a national cuisine that became an international standard.