Small Sauces is a culinary term which refer to sauces made by adding one or more ingredients to a leading sauce or mother sauce; simply a mother or leading sauce with added ingredients or mother sauces with various additions.

In cooking, Sauces are are grouped together into families based on their leading sauce . Some Small Sauces have a variety of uses while others are traditional accompaniments for specific foods.

Small Sauces is also called Compound Sauces or Sauces Composees in French.

Examples of Small or Compund Sauces are: Sauce Mornay, Sauce Nantua, Sauce Soubise, among others.


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