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Sauces are dealt with under the following categories:

  1. 1.

    Basic sauces which can be used as made but are usually converted into minor sauces by further cooking with additional ingredients

  2. 2.

    Brown sauces based on demi-glace and jus lié

  3. 3.

    White sauces based on velouté and sauce suprême

  4. 4.

    Egg and butter sauces

  5. 5.

    Sauces used almost exclusively for fish dishes

  6. 6.

    Cold sauces

  7. 7.

    Butter sauces

  8. 8.

    Butters (hard sauces)

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© 1989 H. L. Cracknell and G. Nobis

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Cracknell, H.L., Nobis, G. (1989). Sauces. In: The New Catering Repertoire. Palgrave, London.

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