Modern Sauces

Most of the emphasis in this chapter is on techniques for producing classic sauces. It is a mistake to argue that these sauces are not important and that modern sauce-making is entirely different. Modern sauces still depend on the basic classical techniques, even though the emphasis may have changed. For example, a chef in a modern kitchen may prepare a sauce for a sautéed meat item at the last minute by deglazing a sauté pan with a little wine, adding some reduced brown stock, and finishing the sauce by swirling in a little butter. As you can see, these are all techniques used in the production of classical sauces. Learning to make classical sauces is an important foundation for learning modern cooking.