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Topic: Sauce Robert

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Sauce

Espagnole

Bechamel sauce

Mushroom sauce

Mornay sauce

Tomato sauce

Hollandaise sauce

Beurre blanc

Mayonnaise

Ketchup

	History of Sauces
		Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial.
		Sauces and gravies were used to mask the flavor of tainted foods.
		It is served as a sauce for a variety of garnishes and main courses.
	www.whatscookingamerica.net /History/SauceHistory.htm (2886 words)

	The Food Timeline: history notes--sauce
		The time required for the preparation and refining of this sauce cannot be indicated exactly as it depends to a large extent on the quality of the stock used in its making.
		Before adding tomato puree to this sauce it is advisable to spread the required quantity on a tray and to cook it in the oven until it turns a light brown colour.
		This sauce is the base of all brown sauces for meat and poultry.
	www.foodtimeline.org /foodsauces.html (5181 words)

	Sauce, homemade barbecue sauce, hot pepper sauce (Site not responding. Last check: 2007-10-13)
		Sauce is a French word taken from the Latin salsus, meaning salted.
		Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made,...
		SAUCE is an initiative of the Australia Council’s Community Partnerships and Market Development Division, SAUCE provides a guide to arts promotion in...
	www.lookfood.com /sauce.html (1201 words)

	Appetizers Recipes - eLook.org
		Rabbit stew in white wine sauce (pressure coo
		Romaine~ red onion~ & fennel salad with tar
		Rotel salsa (fresh picante sauce) from tony burke
	www.elook.org /recipes/appetizer/r.html (73 words)

	Too Many Chefs: February 2005 Archives (Site not responding. Last check: 2007-10-13)
		Instead, mix soy sauce and adobo sauce together and serve in small dipping dishes as a Mexican flavored alternative.
		Your first instinct will be to dive right in, but the sauce made from authentic Italian full flavor low acid San Marzano tomatoes and the thin pasting of cheese on top are so hot from the showpiece oven that you essentially have a thin soup on a crust until the pizza cools a bit.
		For the sauce, mix two tablespoons (heaping) of crème fraîche with a heaping tablespoon of Dijon grain mustard and a heaping tablespoon of Dijon smooth mustard and a teaspoon of dried tarragon.
	www.toomanychefs.net /archives/2005_02.php (14375 words)

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