ABSTRACT
In the kitchen, sauces are important for many reasons, such as adding a liquid in order to improve swallowing, or adding flavour to a dish. The number of possible sauces is infinite, because any ingredient can be chosen for imparting a particular flavour to a sauce, but sauces were codified, and variations were considered with caution. In the decades before the advent of molecular and physical gastronomy, chefs making sauces often referred to the textbook published by Th. Gringoire and L. Saulnier, created from the Guide culinaire. The increasing number of types of sauces with time shows that culinary empiricism has probably not yet had enough time to develop all possible kinds of sauces.
