Salad Sauces, Vinaigrettes, Salsas, and Relishes

These sauces are also called simple or independent sauces because they are prepared independently of the foods they accompany. They are the opposite of integral sauces, because they derive none of their character from the preparation itself. They do not require stock, because they are designed to contrast and complement rather than underline and reinforce a food’s basic flavors. (Other sauces, such as mayonnaise, béchamel, and hollandaise, also function in this way.) Independent sauces can be simple or complex. Sometimes the simplest natural products make the best sauces. Cold-pressed extra-virgin olive oil dribbled over a piece of grilled fish can be more appropriate and satisfying than a complicated, artfully prepared lobster sauce.