Sauces, like stocks, are the springboard of enriched cooking. Can you imagine Eggs Benedict without a Hollandaise sauce or spaghetti without a Tomato sauce? It would be like hamburgers without the condiments – just a big hunk of grilled ground meat and a bun. Sure, kids might like their food plain, but as adults, we appreciate foods that are rich in textures, flavors and aromas. At least I do. A good sauce shouldn’t mask the food but rather lift it up in a celebration of the senses. I have said this before, and I shall say it again – I adore French cooking.