Recipes from The Sauce Book

The Sauce Book

For many, the idea of making at home the kind of sauces we enjoy in restaurants can be downright scary. But it’s a lot easier than you might think: once you understand the various sauce “families” and have mastered a few basic techniques, it will open up the way to making a multitude of different sauces, and even creating your own versions. The book is divided into five geographical regions: France; Europe and the Mediterranean; the Americas; Asia; and the Pacific Rim. There is also a chapter on fusion food, and one on sweet sauces.

A dish of classic Hollandaise sauce on a white plate with a whisk resting on the dish.

Classic Hollandaise Sauce

Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.

  • (1)
  • 15 M
  • 20 M
  • 8
A person stirring flour into the basic pan gravy with a wooden spoon on a rimmed baking sheet.

Basic Pan Gravy

Great gravy doesn’t just happen by chance. Here’s how it does happen. And with no fuss. No mess. No lumps. Just easy, foolproof, soul-satisfying gravy.

  • Quick Glance
  • 15 M
  • 15 M
  • 11