Description: Here are recipes for more than 500 sauces of every variety -- from the traditional sauces such as bearnaise and hollandaise to common sauces such as ketchup and barbecue sauce to the unusual Madeira gravy for goose and anchovy sauce for fish. Especially tantalizing are the dessert sauces using liquor, fruits, cinnamon, or chocolate. Nutrition information, historical comments, and ratings are included with each recipe. Only simple ingredients are required and each recipe can be made in only 10 minutes. In addition to sauces, this book contains recipes for glazes, stocks, gravies, marinades, flavored butters, dips, and dressings. The Encyclopedia of Sauces for Your Food is a complete reference.

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