I think of sauce as jewelry.
It adds that extra bling to lift something from ordinary to extraordinary.
Like fastening a bold, statement necklace over the neckline of a plain black dress, adding a fabulous sauce to a mundane chicken breast or steamed broccoli turns it into something special and worthy of taking notice.
That’s what I love about “The Sauce Book” (Kyle) by Paul Gayler, former executive chef of the Lanesborough Hotel in London. The book, of which I received a review copy, includes 300 sauces from all over the globe. Find everything from the classic Bearnaise (for steak) and Porcini Cream Sauce (for veal or chicken or gnocchi) to Peruvian Aji Sauce (for shrimp), Wasabi and Ginger Dressing (for shellfish), and Toffee Sauce (for ice cream).
I was drawn to the Agliata, an Italian sauce that is sort of like pesto’s distant cousin.