Table of Contents

Chapter 1: Setting Up for Saucemaking. Chapter 2: Stocks and Stock-based Sauces. Chapter 3: White Sauces. Chapter 4: Wine Sauces. Chapter 5: Emulsified Butter Sauces. Chapter 6: Mayonnaises. Chapter 7: Compound Butters. Chapter 8: Marinades and Barbecue Sauces. Chapter 9: Tomato Sauces. Chapter 10: Pasta Sauces. Chapter 11: Salsas. Chapter 12: Other Savory Sauces. Chapter 13: Salad Dressings. Chapter 14: Fruit Sauces. Chapter 15: Sweet Sauces. Recipes by Food Category. Index.

About the Author

Sallie Y. Williams is the former associate director of the LaVarenne Cooking School. She is the coauthor of The Hay Day Cookbook and the author of Vegetables on the Side (Macmillan), The Art of Presenting Feasts, and Down Home Feasts.