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Sauces in French Cuisine is Inaccurate[edit]

Argh this whole section is wraught with errors. "In the early 20th century, the chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomate. Escoffier's schema is still taught to chefs today:" No. Escoffier did not replace Allemande with anything else. He did not classify Hollandaise or any of the egg or butter emulsion sauces as a mother sauce. He did not consider Sauce Tomate to be a mother sauce. A number of emulsified sauces are included in Le Guide Culinaire, but under the head of White Sauces. Nsoderblom (talk) 19:21, 20 May 2008 (UTC)

Korean sauce listing should be removed[edit]

The "sauces" named (except for soy sauce) are actually thick seasoning pastes. Doenjang, gochujang, and samjang aren't used the way French sauces are used and should probably be listed in a separate category. (talk) 03:24, 6 December 2008 (UTC)G. Gannaway 21:23, 05 Dec 2008 (CST)

A lot of sauce![edit]

Velouté sauce article says the 4 mother sauces are: Velouté, Béchamel, Hollandaise and Espagnole.

This article and roux say: Velouté, Béchamel, Allemande and Espagnole.

Hollandaise sauce article says there are 5 mother sauces.

Can someone clear this sauce thing up? As for 'clear sauces' -- that's another matter entirely. --Anna Frodesiak (talk) 09:18, 25 June 2009 (UTC)

To make matterrs worse (or better?), Category:Mother Sauces lists five sauces including the four you give in the first paragraph and also Tomato Sauce but not Allemande. SimonTrew (talk) 19:02, 25 June 2009 (UTC)

Sriracha sauce[edit]

I remember reading an article in the NY Times showing that the sriracha sauce brand commonly sold with a rooster logo on its containers isn't actually of Indo-Chinese origin but created by immigrants to America. It may have been inspired by seasonings and flavors from the region but if I remember correctly wasn't supposed to be authentic. —Preceding unsigned comment added by Lambanog (talkcontribs) 07:20, 19 October 2009 (UTC)

béarnaise photo[edit]

why is the terrible béarnaise pic being used as the #1 image for 'sauce'? it's not even a real béarnaise with chopped chives or whatever the hell is in there. —Preceding unsigned comment added by (talk) 20:37, 1 July 2010 (UTC)

It is a horrible picture. It looks like raw egg yolks with chunks floating it them. I'm removing it. --Markjohnson303 (talk) 01:12, 12 May 2011 (UTC)

Capital sauce[edit]

What about Capital sauce (aka Chinese Capital sauce)? My local Chinese serves this with pork, chicken etc and I find it similar but preferable to sweet n is slightly spicy and far less sugary. —Preceding unsigned comment added by (talk) 12:41, 15 March 2011 (UTC)

Sauce Hollandaise[edit]

The picture of the sauce Hollandaise looks like some half melted plastic cheese and represents some kind of the ready made sauces from the super market. The real hollandaise is actually a light sauce. This is just gunk. Would someone please remove the picture? --jeffrey — Preceding unsigned comment added by (talk) 10:20, 28 May 2013 (UTC)