Sauces The term “sauce” covers an infinite variety of culinary tricks for enhancing basic foods. Often a sauce will not only improve the flavour of a dish but make it more digestible, too. The word is an Old French one originally deriving from the Latin “salsus” which means “salted”. This came about from the old habit of preserving meat in salt ; the meat would give off a salty liquid which was then mixed with wine , vinegar, honey or sugar and lots of herbs or spices to make a sauce to disguise the flavour of meat that was , to put it politely, no longer at its freshest. Now a day in fact, many Chefs feel that good sauces are the pinnacle of all cooking, both in the skill they require and in the interest and excitement they can give to food. Very often, the most memorable part of a really fine meal is the sauce that enhances the meat or fish. Sauce is so important and essential to a dish it is considered as grammar to a language. If you know grammar and its proper use you are