Historically, sauces come from humble beginnings. They were once used to disguise the taste of meat that so easily and quickly spoiled in the days before refrigeration. Today, their purpose is not to cover up a bad taste but to enhance a good one. They add color. They can be drizzled on a plate for an artful presentation.
Sauces cover a spectrum from the savory to the sweet.
With the right techniques, the home cook can avoid the sins of lumps and separation. And far from requiring hours of preparation, a sauce can be as simple as a flavored oil. Valley cook Sheila Hafer likes to make a rich demi-glace. Another failing is to make a sauce with puny flavor. Be generous with seasonings.