Risk the highest crime of sauces - allowing ingredients to separate. None of the above, if you follow a few tips and consult an expert. The answer is, of course, the latter. The expert is Shirley Corriher, high priestess of cooking chemistry who knows why your souffle falls, your egg yolks turn green and your sauce separates. Do everything Mother Shirley says, and you will create the perfect sauce.
Sauces are the velvety overcoat to a fine cut of meat.
They add tang to rich desserts. 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.