We know that sauce makes any traditional dish unusual. We also know several sauces that have been approved by our family and friends. But we still wonder: what is sauce and why does it so change the taste of the dish for the better? This book guesses many riddles regarding this mystery! What are sauces in consistency. What are the principles of the main sauces: white, red, Dutch, sour cream. The simplest but most comprehensive classification of sauces. Auguste Escoffier's mother sauces. What and from what to cook. And finally, recipes for emulsified, tomato, cheese and cream, sweet and sour sauces, herbs and barbecue sauces, as well as dips, salsas and dressings. All world experience is concentrated in this publication. There was no such detailed encyclopedia of sauces with many facts, tips, recommendations on the book market.