Master of Sauces – Georges Auguste Escoffier

What is a Sauce?

A sauce is a flavouring liquid that is served with meat, fish, or vegetables. Sauces are a very important part of the cuisine because they add flavour to the dish. Sauces can be served with almost any kind of food, however they are usually served with meat, fish, chicken, or pasta. Sauces can be very sweet or very savory, depending on what type of food it is served with. You might have noticed that different countries have different types of sauces that are unique to that country.

Why are Sauces so Important?

A sauce can make or break your meal. Sauces enhance the flavour of food and are used to prepare many types of dishes. Sauces are often used as a condiment and they can contain various flavours and spices to enhance their flavour. A sauce can be used as a dressing for salads, rice, and pasta. Different sauces can be used to enhance the taste of different types of food. You can determine the taste of the meal by the type of sauce you use. If the meal doesn’t have a sauce, it might taste bland and boring.

Escoffier’s Signature Recipe - Rabbit in Champagne sauce

Rabbit cooked in Champagne, with a sauce made of red fruit, and a sauce made of white fruit. This dish is often served as an appetizer. You could also serve it as a main course or as a dessert. White fruit, such as pear, apple, or peach, is usually combined with almond, orange flower, or vanilla, to enrich its flavour. The sauce is light and not sweet, just like the rabbit. The ingredients are mixed in a way to create a sauce that is not too moist, nor too dry.

Rabbit in Champagne Sauce 1 rabbit, cut into 8 pieces 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 4 cloves garlic, minced 400 ml/14 oz sauce maison 185 ml/6 fl oz white wine 1 tablespoon Dijon mustard 1 teaspoon cayenne pepper black pepper to taste.

Escoffier’s Signature Recipe - Turbot in Champagne sauce

Turbot cooked in Champagne, with a sauce made of red fruit and a sauce made of white fruit. Light, not too sweet, and with the right balance of flavours. The sauce should be not too watery nor too thick. Too watery, and the flavours of the dish might not be fully expressed. Too thick, and it may end up tasting too sour. The ingredients are mixed in a way to create a sauce that is not too moist, nor too dry.

Escoffier’s Signature Recipe - Omelette with Foie Gras in Champagne sauce

An omelette made with foie gras, with a sauce made of red fruit and a sauce made of white fruit. The omelette is served in a sauce made of red fruit, which adds sweetness to the dish. The white fruit sauce adds a freshness and sweetness to the omelette.

Omelette with Foie Gras 150 ml/5 oz milk 2 egg yolks 100 g/4 oz butter 1/4 teaspoon salt 1/2 teaspoon pepper 2 tablespoons flour 175 g/6 oz foie gras.

Conclusion

Sauces can add a lot of flavour to your meals. It is important to use the right sauce for the right dish. If a sauce has too many ingredients in it, it will end up tasting too sour or too spicy. You can add as much spice as you would like to the food, but don’t add too much sauce. You should also make sure your sauce is not too watery, too thick, or too salty.