As usual, not everything fits into one package. Beyond the five major sauce families, a number of other preparations don't follow these basic patterns.We encounter these later in the chapter.
These other preparations include these groups:
Simple and compound butters, including simple browned butter as well as butter combined with different flavorings.
Pan gravies, or sauces made with the pan drippings of the meat or poultry they are served with.
Miscellaneous hot sauces, which are not made like any of the five basic sauces. These include such items as raisin sauce (for ham) and sour cream sauce. Miscellaneous cold sauces include not only sauces for meats, like Cumberland sauce and horseradish sauce, but also vinaigrettes, mayonnaise, and their variations, covered in Chapter 21.
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