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	<title>The SauceTalk Newsletter &#187; Espagnole Sauce</title>
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	<description>Sauce...the art and the essence of fine cooking.</description>
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		<title>Ready-to-Use Classic French Sauces</title>
		<link>http://thesaucetalknewsletter.com/2009/10/ready-to-use-classic-french-sauces/</link>
		<comments>http://thesaucetalknewsletter.com/2009/10/ready-to-use-classic-french-sauces/#comments</comments>
		<pubDate>Thu, 08 Oct 2009 00:18:41 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Classical French Cuisine]]></category>
		<category><![CDATA[Cooking Sauces]]></category>
		<category><![CDATA[Delicious Recipe Ideas]]></category>
		<category><![CDATA[Espagnole Sauce]]></category>
		<category><![CDATA[French Chef]]></category>
		<category><![CDATA[French Chefs]]></category>
		<category><![CDATA[French Sauces]]></category>
		<category><![CDATA[French Tradition]]></category>
		<category><![CDATA[Gourmet Sauces]]></category>
		<category><![CDATA[Gourmet Wine]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Mother Sauces]]></category>
		<category><![CDATA[Nouvelle Cuisine]]></category>
		<category><![CDATA[Sauce Allemande]]></category>
		<category><![CDATA[Seafood Dishes]]></category>
		<category><![CDATA[Shelf Stable]]></category>
		<category><![CDATA[St Century]]></category>
		<category><![CDATA[Veloute]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[Wine Sauces]]></category>

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		<description><![CDATA[Grand Sauces Valued Through the Ages
French chefs have used sauces since the Middle Ages. There were hundreds of sauces in the French chefs’ repertoire, and sauces were a particularly important and defining characteristic of classical French cuisine. By the 19th century, with the advent of nouvelle cuisine, the famous French chef Antonin Carême classified French [...]]]></description>
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