Sauces Froides

Cold Sauces

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
In addition to the 5 basic warm sauces there are 2 basic cold sauces, or dressings: Mayonnaise, and Oil and Vinegar.
Mayonnaise is a very large sauce family and very versatile. The sauces are used on both hot and cold foods. Oil and Vinegar is a smaller family and limits itself and its relatives to cold foods, mainly vegetables and greens.

Mayonnaise and its various offspring sauces for hot foods are given here. In Chapter XVIII, “Buffet Froid,” will be found the Mayonnaise offspring dressings for cold foods. There too will be found the Oil and Vinegar recipes.