Sauces are fun ways to finish dishes with originality and exciting cultural variations. From vinaigrettes to barbeque to curries and even dessert finishings, The Essential Homemade Sauces Cookbook is filled with blends based on cream, eggs, herbs, tomatoes, and much more. Learn how each base ingredient works to create sauces with equally delicious and specific purposes.

From Classic Marinara to Chile-Rubbed Hanger Steak with Classic Chimichurri, each sauce family begins with a basic version before branching out into more unique and interestingly delectable derivatives. Use the pairing charts to learn ideal matches with beef, chicken, lamb-even tofu! As you try each homemade sauce, your familiarity and confidence for sauce making will increase as well. It's time to get saucy!

Inside you'll find:

Sauce galore-Discover 15 sauce types with 3 recipes for each to appeal to a wide array of tastes, plus 2 companion dishes for each sauce family.
Organized by family-In every chapter, each sauce is divided into clear and distinguishable families, an ode to the French mother sauces.
Make it your own-Don't just follow these recipes-experiment with sauces and combinations to build something that's truly yours.

Learn how accenting flavors elevates meals and expands your options!

About the Author:

Mark Driskill went to culinary school at Johnson & Wales in Charlotte, North Carolina. After school he quickly worked his way through the ranks from sous chef, to lead butcher, and eventually to head chef. Most recently Mark became the coordinator of Time Inc.'s food studios. While there, Mark developed recipes for publications such as Southern Living, Coastal Living, Food & Wine, and People.

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