Sauce

Sauce is the cornerstone of French cooking. It is the interplay between the sauce and its main ingredient that determines the quality of a dish. A good sauce will very rarely save a bad dish, but it will contribute to the downfall of the dish if it’s not right. Many a three-star restaurant’s reputation is built on the quality of its sauces. In a restaurant the saucier’s position is usually the last to be filled; often, the saucier is the sous chef of the entire brigade or the owner of the restaurant.