(a) Chaudfroids:

White. Brown. Green. Tomato, etc.

(b) Salad Sauces or Dressings:

Mayonnaise. Tartare. Ravigote. Vinaigrette, etc.

(c) Sweet Sauces:

Cream.

Apricot.

Sabayor.

Vanilla.

Chocolate.

Caramel.

Recipes for sauces marked * are given in this article. The Consistency Of Sauces

Sauces are chiefly needed for two purposes:

1. To coat over or mask some article of food, as a chaudfroid sauce to coat a fowl, or caper sauce to coat boiled mutton.

2. To flow smoothly round some article of food, as piquante sauce round Veal cutlets, or marmalade sauce round a steamed pudding.

Coating sauces must be thick enough to smoothly cover the back of a wooden spoon when dipped into it. If the sauce stands in ridges on the spoon, it is too thick; if it all trickles off, it is too thin.

Flowing sauces must be thin enough to be poured smoothly round the fish, pudding, etc. These sauces must not be watery, nor yet form ridges or lumps.