Sauces are what crown a dish, the touches by chef or diner that define a dish's character, from the ketchup on a pile of fried potatoes to the delicate Bearnaise on a plate of steamed fresh asparagus. In the choosing and proper use and preparation of sauces, the full artistry of the chef and designer comes forth into play, for sauces not only add flavor, but also color, artistry and flair to a dish. A good sauce can hide a myriad of sins, and an excellent sauce can make a good dish sublime. As in all cooking, learn to do the classical sauces well, then experiment gently to see what your personal likes are. I wish you luck. Here are very good recipes for traditional classic sauces, a couple with my own twists.
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