Michel Roux’s Sauces

With a last name like Roux, it may have been inevitable that the renowned chef become a master of sauces.  And master he is. Michel Roux’s UK restaurant The Waterside Inn has held tight to its three Michelin stars for more than twenty-four years, and his specialized cookbooks include the award-winning Eggs and Pastry. Sauces, published for the first time in 1996, solidified his reputation as a wizard of sauces, from French classics like hollandaise and rouille to a long list of inspired Roux originals, including fruit curry sauce, onion and green apple chutney, and lamb gravy scented with lavender honey. Now revised and updated, Sauces is back, with enough jus, custards and sabayons to please everyone from the cooking novice to the professional chef.