Paul Gayler shows how to make over 200 sauces from around the world simply and without fuss, while preserving the impeccable balance of flavours that has become his trademark. Starting with French classics such as mayonnaise, hollandaise and veloute sauces, he suggests variations including anchovies, truffles and caviar to enliven the most jaded palate. He then casts his gaze round the world to embrace everything from pesto to Thai ketchup and Creole salsa. The book will also help you to understand the structure of a sauce, so you can see how a Veloute becomes a Sauce Aurore if you add tomato puree and how to add cheese to a Bechamel to make Mornay. With additional serving suggestions and Paul"s "PG Tips", none of us needs ever to reach for the jar again.