Other Sauces


The other sauces mentioned here were not of the first four identified by 19th century chef Antonin CarĂªme. That original group was expanded to include tomato and emulsified sauces (mayo, hollandaise) by Auguste Escoffier in the 20th century to reflect more modern tastes. There are other sauces also not in this family (such as the english gravy) that are used commonly today, but these do not form the same basis for learning to cook and therefore are not included here.

There are multiple sauces in the emulsified category so included in the "How to make it" section is the tomato sauce, a versatile sauce that will serve the chef more widely than a single hollandaise or mayo.