The preparation of sauces is considered to be one of the highest branches of cookery. In their making much discrimination is needed to wisely select and skilfully blend ingredients and flavours in order to develop the characteristic features of any special variety, that it may be pleasing to the palates of those partaking of it. Again, sauces are an accompaniment, or accessory, of fish, meat, game, etc., therefore their flavour must never be too pronounced.

Inferior cooks are apt to be over-liberal with store-bottled sauces and wine in order to disguise the tastelessness of the sauce they have concocted. The result is failure, and a sameness about all their sauces which becomes most wearisome and monotonous.