A prelude of things to come …. :)

A sauce can be many things to many meals – from the simplest aside to accentuate the taste of plain cooking, to the integral part of a more complex dish.  Savoury or sweet, fragile or full of punch, the one characteristic shared by all sauces is their liquid content.
Unlike dry toppings, spice mixes or rubs, sauces include some form of liquid, even if this is a fat, such as butter, that becomes liquid on heating.  There may be hundreds of brands and types to buy but nothing competes with home-made sauce – and it doesn’t have to be complicated to be brilliant.
Old-school culinary experts still classify sauces by techniques (thickening, reducing or concentrating, or emulsifying methods), uses or colour, highlighting ‘’mother’ or foundation sauces that could be varied to create a range of recipes.  While classical methods and combinations are still the essence of many sauces, there is now a more relaxed approach.  The basic laws may still apply, but they have given rise to new, exciting interpretations.
Not only has the approach lightened up, but so have the recipes and sauce partnerships. Heavy coating sauces and fat-rich liquors that once flooded plates are no longer the norm. New generation sauces enhance, not mask, good ingredients; gravies bring out the best in meats; and butters moisten rather than render greasy. 

Light stock and base liquids, simple reductions, restraining with creams and butter, and fine (rather than heavy) thickening are popular.  Marrying sauces with main ingredients has been opened up in simple partnerships that are easy to prepare, and bursting with colour and vitality.
I am going to share with you on a weekly basis, some of MY favourite sauces and hopefully they will become favourites of yours too.
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