Sauces: How Sauces are Made
Introduction A sauce is a flavored liquid or semiliquid preparation served with food or used during cooking. It can provide moisture, richness, acidity, aroma, color, contrast, cohesion, or temperature. The original essay correctly recognizes that sauces improve flavor and appearance, but it contains terminology errors. Béchamel is misspelled, egg “York” should be egg yolk, Allemande is usually treated as a derivative of velouté rather than one of the modern five

