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.

A person stirring flour into the basic pan gravy with a wooden spoon on a rimmed baking sheet.

Basic Pan Gravy

Great pan 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.