Sauces and Dressings

Prerequisites

Before studying this chapter, you should have already learned

• To prepare a meat or seafood glace (highly reduced stock).
• To identify and use fresh and dried herbs.
• To identify and use whole and ground spices.
• To handle and prepare eggs and dairy products according to food safety guidelines.

Most dishes prepared by the garde manger department are enhanced by some type of sauce. In some cases, the sauce is an integral part of the dish, as it is in salads and sandwiches. In other dishes, such as cold roast meats or pâtés and terrines, the sauce is served on the side. No matter how it is used, the sauce is an important element of any finished dish. Because garde manger primarily involves cold foods, the sauces on which we focus are those served cold or at room temperature.