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An essential kitchen resource for all cooks. 1000 Sauces, Dips and Dressings provides all the guidance, inspiration and recipes needed to lift meals, desserts, snacks and more to new heights of deliciousness. The variety of recipes makes this beautifully illustrated cookbook a countertop essential for all cooks, from novices to the experienced and adventurous. As well, making sauces, dips and dressings at home from fresh ingredients reduces the amount of processed foods we consume and frees up a lot of shelf space, too. Homemade sauces with fresh ingredients can be especially beneficial for restricted diets. The first three chapters explain the theory behind how sauces were invented and the five mother sauces of French cuisine (Bchamel, Velout, Espagnole, Hollandaise, Tomato) with lots of helpful information and guidance on equipment, techniques and ingredients.