Sauces

French cooks have long talked about the mother sauces, but sauces can also be broken down into two basic types: integral sauces that are derived from cooking a particular food, and nonintegral sauces that are made from foods cooked separately. Nonintegral sauces are more or less related to what they’re being served with. For example, a gravy or a pan-deglazed sauce is an integral sauce, while a sauce made from chicken broth is a nonintegral sauce. Some nonintegral sauces are made to mimic integral sauces, such as thickened chicken broth trying to replace a gravy, while others have no relationship to the food at all.