A chef makes their mark by creating the right sauce for a dish. A tasty, well-prepared sauce is essential to accompany the main component, whether this is fish, meat, or vegetables. Sauce is a preparation where vegetables, fish, and meat are cooked to form a slightly thickened liquid mass. Sauce can be categorised into white, brown, tomato, shellfish, oil-based, and butter sauces. The basis for these classic sauces are the classic stocks. When stock is reduced it thickens and creates a glace.
These basic recipes are the foundation on which to create your own sauces. The world of sauces beckons; make your own creations by adding fats, herbs, spices, tea, vegetables, and fruit.