Oysters, Cheese and Sauces - who knew these things but chefs, fishmongers and dairy people?
On my to-do list of items I had said I would follow up on from previous stories, the second item was Sauces. Way back in April when we were cooking low carb dishes and I made a Mornay sauce to accompany a shrimp dish, I promised to summarize different sauce names for the non-chefs among us who don't remember the difference between Béarnaise and Hollandaise. I had let that promise slip until I was recently reminded of it by a discussion of Hunter's sauce over lunch at Sage Bistro.
So here is foodie trivia: Part II: The main course Sauces. This represents what I have gleaned from a number of different sources (no pun intended); cookbooks, encyclopedias and posts on the net, and Hopefully it is a fairly accurate summary.
With respect to the sauces commonly used in Western cooking it is simple to think of sauces as primary or mother sauces (as classified by French chef Auguste Escoffier) and secondary sauces, made by adding other ingredients to a primary sauce.