Sauces Quotes

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis

The truth sticks in our throats with all the sauces it is served with: it will never go down until we take it without any sauce at all. ~ George Bernard Shaw

Even French pilferage has not relegated Italian culinary genius to the darker corners of gastronomy. Marie de' Medici brought Italian cookery to France, where Gallic duplicity quickly undermined the integrity of good ingredients with unctuous sauces. The French will always confuse egregious decorative effects with creative integrity. They have a genius for appearances. Trompe l'oeil will do for a Frenchman, but not for an Italian. ~ Roland Delicio

Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well. ~ Bobby Flay

Kale is my best friend. I eat kale salad. I put kale in my smoothies, kale in my soup. Kale, kale, kale! I feel like Popeye. I love it. I definitely need variety or I get super bored, so I have to mix it up with different sauces and tahini or whatever. ~ Alanis Morissette

Poverty . . . is a most necessary and indispensable ingredient in society, without which nations and communities could not exist in a state of civilisation," the Scottish merchant and statistician Patrick Colquhoun, turned London magistrate, said in 1806, ironically in an argument for raising people from destitution and misery to mere poverty. "It is the lot of man - it is the source of wealth, since without poverty there would be no labour, and without labour there could be no riches, no refinement, no comfort, and no benefit to those who may be possessed of wealth."113 And weren't the poor resentful that they could not eat rich meats, sauces, and sweets and dubious about the rule that each rank in society needed a distinct diet? ~ Rachel Laudan

The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce. ~ Evan Osnos

The English have only three sauces - a white one, a brown one and a yellow one, and none of them have any flavor whatever. ~ Guy De Maupassant

Nine tenths of the ills from which intelligent people suffer spring from their intellect. They need at least a doctor who understands the disease. How can you expect Cottard to be able to treat you? He has made allowances for the difficulty of digesting sauces, for gastric trouble, but he has made no allowance for the effect of reading Shakespeare. ~ Marcel Proust

I want to see a thousand tiny places, smell their flowers, and taste the sauces made by their people. I want to feel the difference between the textures of grit in Sri Lanka and Morocco. I want to meet the woman who bakes the best bread i n the smallest town in New Zealand. I want to find the best vantage point to see Bosnia from Croatia. What do the Grand Marnier crepes taste like in Rouen? In Paris? There are untold numbers of tiny places and extraordinary people who occupy them. We will perhaps see a hundred of both. ~ Tsh Oxenreider

That's why there's lots and lots and lots of kinds of hot sauces and not so many kinds of mustard. Not 'cause it's hard to make interesting mustard - you can make interesting mustard. But people don't because no one's obsessed with it, and thus no one tells their friends. ~ Seth Godin

Learning about new hot sauces is the least expensive way to improve my quality of life. ~ Mindy Kaling

If you can't resist a burger craving, then go for it, but take off the cheese (that saves you at least 120 calories), avoid special sauces, and make burger "topless"---eat only one side of the bun. Or you can wrap the burger in lettuce and forget the bun entirely. ~ Bob Harper

If there's something dangerous, sauces are dangerous for the body. ~ Karl Lagerfeld

Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination!
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You ~ Yuto Tsukuda

My mother never stopped cooking. She never stopped nourishing me. On Sundays, her face would disappear into steam from simmering carrots, celery, and onions, as she prepped our soup for the week. Her food processor held a prominent spot on the kitchen counter, mixing homemade sauces. The kitchen always smelled of tahini. She showed me, leading by example, that real food is the right food. It is the only food. ~ Kristen Beddard

My favorite thing to cook is anything that comes out okay. I'm very fond of certain pastas and sauces that I can just about cook from scratch. So those are what I like to cook, as well as roasted potatoes and chicken. Anything that tastes alright. ~ Chiwetel Ejiofor

Auguste Escoffier into what we now know as the five mother sauces of French cuisine. It's funny ~ Padma Lakshmi

Great ladies ... are like the best sauces
it is better not to know how they are made. ~ Octave Mirbeau

Custard puddings, sauces and fillings accompany the seven ages of man in sickness and in health. ~ Irma S. Rombauer

England has forty-two religions and only two sauces. ~ Voltaire

There is no perfect spaghetti sauce. There are perfect spaghetti sauces. ~ Howard Moskowitz

O Lord, refresh our sensibilities. Give us this day our daily taste. Restore to us soups that spoons will not sink in, and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with, and casseroles that put starch and substance in our limp modernity. Take away our fear of fat and make us glad of the oil which ran upon Aaron's beard. Give us pasta with a hundred fillings, and rice in a thousand variations. Above all, give us grace to live as true men - to fast till we come to a refreshed sense of what we have and then to dine gratefully on all that comes to hand. Drive far from us, O Most Bountiful, all creatures of air and darkness; cast out the demons that possess us; deliver us from the fear of calories and the bondage of nutrition; and set us free once more in our own land, where we shall serve Thee as Thou hast blessed us - with the dew of heaven, the fatness of the earth, and plenty of corn and wine. Amen. ~ Robert Farrar Capon

The odour of Burgundy, and the smell of French sauces, and the sight of clean napkins and long loaves, knocked as a very welcome visitor at the door of our inner man. ~ Jerome K. Jerome

I need savory sauces, stews and pastas. I can't live without pastas. My butt, you can tell I like to eat. ~ Debi Mazar

No duties. I don't have to be profound.
I don't have to be artistically perfect.
Or sublime. Or edifying.
I just wander. I say: 'You were running,
That's fine. It was the thing to do.'
And now the music of the worlds transforms me.
My planet enters a different house.
Trees and lawns become more distinct.
Philosophies one after another go out.
Everything is lighter yet not less odd.
Sauces, wine vintages, dishes of meat.
We talk a little of district fairs,
Of travels in a covered wagon with a cloud of dust behind,
Of how rivers once were, what the scent of calamus is.
That's better than examining one's private dreams.
And meanwhile it has arrived. It's here, invisible.
Who can guess how it got here, everywhere.
Let others take care of it. Time for me to play hooky.
Buena notte. Ciao. Farewell. ~ Czeslaw Milosz

Their best and most wholesome feeding is upon one dish and no more and the same plaine and simple: for surely this hudling of many meats one upon another of divers tastes is pestiferous. But sundrie sauces are more dangerous than that. ~ Pliny The Elder

My mother, on Sundays, used to prepare things to use during the week, like freshly made broth. It wasn't chicken stock or pasta sauces. She always made her own homemade pasta. So, the amount of dedication that goes into what these people used to do - it was a long time ago but you come to appreciate the hard work and the care about little things. ~ Carrie Ann Inaba

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I'd eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman's Wharf  -  nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that's my ah-dream of San Francisco… ~ Jack Kerouac

I never was much of an oyster eater, nor can I relish them 'in naturalibus' as some do, but require a quantity of sauces, lemons, cayenne peppers, bread and butter, and so forth, to render them palatable. ~ William Makepeace Thackeray

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls.
John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral.
'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.'
'It will taint the sugar,' John o ~ Lawrence Norfolk

A human body in no way resembles those that were born for ravenousness; it hath no hawk's bill, no sharp talon, no roughness of teeth, no such strength of stomach or heat of digestion, as can be sufficient to convert or alter such heavy and fleshy fare. But if you will contend that you were born to an inclination to such food as you have now a mind to eat, do you then yourself kill what you would eat. But do it yourself, without the help of a chopping-knife, mallet or axe, as wolves, bears, and lions do, who kill and eat at once. Rend an ox with thy teeth, worry a hog with thy mouth, tear a lamb or a hare in pieces, and fall on and eat it alive as they do. But if thou had rather stay until what thou eat is to become dead, and if thou art loath to force a soul out of its body, why then dost thou against nature eat an animate thing? There is nobody that is willing to eat even a lifeless and a dead thing even as it is; so they boil it, and roast it, and alter it by fire and medicines, as it were, changing and quenching the slaughtered gore with thousands of sweet sauces, that the palate being thereby deceived may admit of such uncouth fare. ~ Plutarch

I've been thinking about you and all my fucking sauces have been splitting. O'Reilly, everything you don't say speaks to something gentle in me. Something I thought I'd choked. ~ Mel Bossa

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them. ~ Bobby Flay

My last supper would be a charcuterie smorgasbord with every kind of meat, and sauces to dip them in. ~ Kelis

It's a French technique. Soups get screened, and sauces. Forced through a tamis or a chinois. Everything that comes out is smooth and all the rough parts get left behind, thrown away. I don't want to be screened. ~ Jael McHenry

4. THE CRUMBLING WALL

(Hamburger, prepared medium well, with bacon and barbecue sauce. Courtesy of that place on Solano, where, it should be mentioned, they use much too much barbecue sauce, which anyone should know has the almost immediate effect of soaking the bun, the bun becoming like oatmeal, inedible, the burger ruined, all in a matter of minutes--so quick that even when the burger is picked up and patrons attempt to save the bun ('Separate them! Quick! Get the bun away from the sauce! Now scrape! Scrape!'), it's always too late, necessitating the keeping, at home, of a stash of replacement buns, which are then toasted, heavily, to provide maximum resistance to the sauce's degenerative effects. Served with potatoes of the French kind, and fruit, as above. ~ Dave Eggers

Vietnamese food has probably been saved from the mass market because most people never master the sauces and condiments that must be added to the food, at the table, for its glories to become apparent. It's too much trouble, and a lot of people don't like asking for help, especially if the interaction involves some linguistic awkwardness. ~ Tyler Cowen

A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her progress not only by whether she is moving toward her aspirations, but also by her improving skills. Our chef may not yet have the stature of Chef Auguste Escoffier or Emeril Lagasse, but she can remember a time when she could not name the five French mother sauces, let alone execute them. She's made progress. Appreciating the skills she has developed is a marker along the path toward her culinary aspirations. The sense of accomplishment that accompanies improved skills is one of the rewards we reap when we dedicate ourselves to mastery. ~ Marian Deegan

It is not consistent with truth that a man should sacrifice half of his stomach only to God-that he should be sober in drinking, but intemperate in eating. Your belly is your God, your liver is your temple, your paunch is your altar, the cook is your priest, and the fat steam is your Holy Spirit; the seasonings and the sauces are your chrisms, and your belchings are your prophesizing ... [such] a grossly- feeding Christian is akin to lions and wolves rather than God. Our Lord Jesus called Himself Truth and not habit. ~ Tertullian

Whatever dressing one gives to mushrooms, to whatever sauces our Apiciuses put them, they are not really good but to be sent back to the dungheap where they are born. ~ Denis Diderot

This is an age of intellectual sauces, of essence, of distillation. We have conclusions without deductions, abridgments of history and abridgments of science without leading facts. We have animals for literature, Cabinet Encyclopaedias, Family Libraries, Diffusion Societies, and heaven knows what else! What is all this for? Not to add knowledge to the learned, but to tell points to the ignorant, without giving them the trouble to acquire the links. Oh! it is sad work. And the result will be injurious to all classes. ~ Benjamin Haydon

I don't cook anything fancy. Sheba's appetite isn't up to much and I've never been one for sauces. We eat nursery food mainly. Beans on toast, Welsh rarebit, fish fingers. Sheba leans against the oven and watches me while I work. At a certain point, she usually asks for wine. I have tried to get her to wait until she's eaten something, but she gets very scratchy when I do that, so these days I tend to give in straightaway and pour her a small glass from the carton in the fridge. You choose your battles. Sheba is a bit of a snob about drink and she keeps whining at me to get a grander sort. 'Something in a bottle, at least', she says. But I continue to buy the cartons. we are on a tight budget these days. And for all her carping, Sheba doesn't seem to have too much trouble knocking back the cheap stuff. ~ Zoe Heller

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches. ~ Gary Taubes

Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added. ~ Julia Child

Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms. ~ Benjamin Millepied

I didn't have a sweet tooth, but I liked butter, and I liked sauces, and I liked wine ... and curry ... and cheeses. ~ Maeve Binchy

We all know food is not just food. It's thoughtfulness, generosity, and, yes, love. It's a way of showing that you care for him that he will understand even better than words.

But what about me? I hear you asking yourself. Why can't he cook for me every once in a while?

A comedian I heard recently suggested that the best way to get a man to cook for you is to get him to associate cooking with danger. Men who don't like to fuss with sauces and muffin pans nevertheless can get pretty excited about grilling meats or chopping just about anything. If cooking involves fire or large knives or a whole fish – preferably all three – he's there. ~ Sydney Biddle Barrows

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples. ~ Stacey Ballis

We must admit that the divine banquet of the brain was, and still is, a feast with dishes that remain elusive in the blending, and with sauces whose ingredients are even now a secret. ~ Macdonald Critchley

When you make the film, it's like a chef who works on the meal. After you're working all day in the kitchen and dicing and cutting and putting the sauces on, you don't want to eat it. That's how I always feel about the films. I work on it for a year. I've written it, I've worked with the actors, I've edited, put the music in. I just never want to see it again. ~ Woody Allen

If I'm a great artisan of the kitchen, it's because I don't buy my sauces. ~ Alain Ducasse

As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters. ~ Marcus Samuelsson

Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent. ~ Curnonsky

The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another. ~ Kelis

Yeah. Kids. Maybe. One day. If I find the right person. You know. One day." I stare right at her. I couldn't be any clearer about this if I spelled it out in Scrabble, or if I dragged my finger through the sauces on the plate and wrote the word YOU. But she looks a little nervous. So I ease up on the gas. ~ Nicola Rendell

How ironic! After decades of grub, deluges of wine and alcohol of every sort, after a life spent in butter, cream, rich sauces, and oil in constant, knowingly orchestrated and meticulously cajoled excess, my trustiest right-hand men, Sir Liver and his associate Stomach, are doing marvelously well and it is my heart that is giving out. I am dying of cardiac insufficiency. What a bitter pill to swallow. ~ Muriel Barbery

For me, Romesco is one of the greatest sauces in the world. ~ Jose Andres

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. ~ Tom Douglas

The prices are vertiginous. Carlinhos and Wagner take a booth and they talk and dip their wafers of exquisite beef into the sauces but most of the time they keep companionable silence together, as close men do, and find they have communicated everything. Run ~ Ian McDonald

When we get to the end of human beings we have to delude ourselves into a belief in God, like a gourmet who demands more complex sauces with his food. ~ Graham Greene

The game minus slow bowling is like bread without butter or, even worse, French cuisine without the sauces. ~ Trevor Bailey

The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces. ~ Kate O'Mara

Do not be seduced by those big-box come-ons, full of "complete sets" of extraneous cookware. A complete set is whatever you need, and maybe all you need is a wok and a hot place to grill your bacon. In a pinch, I can do it all with my good heavy nonstick frying pan. Besides the obvious braising, browning, and frying, I can make sauces and stir-fries in it, toast cheese sandwiches and slivered almonds, use the underside to pound cutlets, and in a pinch probably swing it to defend my honor. If I could find a man that versatile and dependable, I'd marry him. ~ Jennifer Crusie

Then there's your diet. You cut out sugars, fat, soy sauces ... anything that's nice. Tea and coffee is replaced by boiling water with lemon. It's amazing how quickly you get into it. There's also herbal tea and a lot of water, obviously ... about two litres a day. ~ Tom Hardy

O the sad frugality of the middle-income mind. O the humorless neatness of an intellectuality which buys mass-produced candlesticks and carefully puts one at each end of every philosophical mantlepiece! How far it lies from the playfulness of Him who composed such odd and needless variations on the themes of leaf and backbone, eye and nose! A thousand praises that it has only lately managed to lay its cold hand on the wines, the sauces, and the cheeses of the world! A hymn of thanksgiving that it could not reach into the depths of the sea to clamp its grim simplicities over the creatures that swim luminously in the dark! A shout of rejoicing for the fish who wears his eyeballs at the ends of long stalks, and for the jubilant laughter of the God who holds him in life with a daily bravo at the bravura of his being! ~ Robert Farrar Capon