Sauces

Appears in

Published 2011

About

FRENCH COOKING’S fame is in great part due to its many superb sauces. A plain piece of poached fish takes on elegance when served with a sauce beurre blanc; an ordinary steak becomes anything but ordinary with a béarnaise sauce, and a simple chicken is transformed into a delicate masterpiece when served with a sauce suprême à l’estragon.

The repertoire of classic sauces available to a trained chef is so vast that a mere listing of their names baffles a beginner. Learning a few basic sauces, however, will give you the ability and freedom to produce many others.