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	Allrecipes \| Cook's Encyclopedia \| sauce
		In the most basic terms, a sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor.
		In the days before refrigeration, however, sauces were more often used to smother the taste of foods that had begun to go bad.
		It was the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Those are: ESPAGNOLE (brown stock-based), VELOUTÉ (light stock-based), BÉCHAMEL (basic white sauce), HOLLANDAISE and MAYONNAISE (EMULSIFIED sauces) and VINAIGRETTE (oil-and-vinegar combinations).
	allrecipes.com /advice/ref/ency/terms/8378.asp (148 words)

	olive garden alfredo sauce recipe
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	Alfredo Sauce
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		Cream, butter, garlic, parsley and Parmesan cheese make a classic Alfredo sauce for chicken dishes.
		Melt butter in a medium saucepan over medium low heat.
	recipes.variousstuff.net /recipes/Alfredo%20Sauce.html (62 words)

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