Saucy

"But the more sauces we make, the more it becomes clear that in French cuisine sauces are like jazz riffs: variations off a few basic themes. 

"By my own estimation, we've been through about fifty sauces so far. We've made them with red wine, white wine, Calvados, beer, Muscadet, Madeira and port. 

"We've thickened our arteries with a legion of cream and butter sauces: bechamel, beurre blanc, supreme, bearnaise, Albufera, hollandaise, mornay, tartar and a nut-brown butter version known as meuniere. 

"We've learned to make sauces from crawfish, tomatoes, mushrooms, mustard, herbs and coffee. 

"For desserts, we've learned honey, vanilla, passionfruit, chocolate, pistachio, cognac and raspberry sauces. Add to this a slew of jus and a list of vinaigrettes. 

"Today, our sauce will be thickened with blood."

Kathleen Flinn in "The Sharper Your Knife, the Less You Cry: Love, Laughter and Tears at the World's Most Famous Cooking School"