Sauces for Big Soups

Onthere are instructions for making Bollito Misto, Pot-au-Feu, and Cocido. Each soup-making area has its own sauces. The Piedmont, home of Bollito Misto, has two excellent and typical sauces called, in the regional dialect, Bagnèt Verd and Bagnèt Ross. The Enriched Vinaigrette is typical of France and the Horseradish Sauce and Fresh Horseradish Condiment would be more Austrian and German.