prolog
Note

Part 1 Dressing
Vinaigrette/French dressing/Smoked pancetta red wine vinaigrette/Caesar dressing/Enchoyard sauce/Shrimp broth vinaigrette/Confiture dressing/Balsamic vinaigrette/Meat broth vinaigrette
/ Ginger Vinaigrette / Nuoc Cham Dressing / Coriander Dressing / Simple Salad Dressing / Curry Vinaigrette / Chili Sauce Dressing / Spicy Dressing / Satay Dressing

Part 2 Mayonnaise & Egg Yolk Base
Mayonnaise/ Tartar sauce/ Dried scallops, shallot tartar sauce/ Tartar sauce/ Jalapeño tartar sauce/ Hacienda del Cielo/ Garlic mayonnaise/ Cien Thanh tartar sauce/ Mint dried tomato tartar sauce/ Yuzu pepper mayonnaise/ Potato chip tuna mayonnaise/ Tuna salsa tonnata sauce/ Nuoc mam mayonnaise/ Geumhwa ham custard cream/ Ginger Pernod mousseline sauce/ Aioli sauce/ Aioli espuma/ Egg vinegar tartar sauce/ Mango egg vinegar sauce

Part 3 Cheese, butter, milk
Fromage Blanc Tartar Sauce / Gorgonzola Cheese Mousse / Gorgonzola Cheese Cream / Fresh Horseradish Cream Cheese / Sake Miso with Shiromiso, Blue Cheese / Parmigiano-Reggiano Sauce / Ragusano Cheese Sauce / Cheese Fonduta / Cold Cheese Fondue / Tochin Bride Sauce / Béchamel Sauce / Clam Butter / Anchovy Butter Sauce / Vermouth-Flavored Butter Sauce / Grenoble Sauce

Part 4 Oil
Dried tomato kelp ham oil sauce/smoked oil/olive paste/salsa verde/basilico paste (Genovese sauce)/bagna cauda/ginger sauce/rayu/edible rayu/scallion oil/flavored oil/garlic oil/mabo tofu sauce/scallop oil

Part 5 Meat & Seafood
Rillettes/ Ragu/ Liver paste/ Brandade/ Squid ink sauce 1/ Squid ink sauce 2/ Anchovy sauce/ Sea urchin bagnat/ Silverfish ginger dip/ Eel broth eggplant sauce/ Tuna entrails salted anchovy sauce/ Seaweed jule
/ Kim and black olive sauce

Part 6 Vegetables & Beans
Vietnamese tomato sauce/ Tomato sauce/ Gazpacho sauce/ Romesco sauce/ Amatriciana sauce base/ Pesto Trapanese/ Ravigote sauce/ Ketka sauce/ Salsa Mexicana/ Salsa Mexicana con Fruta/ Salsa Fresco/ Salsa Fresco con Chipotle/ Antiboise sauce/ Caviar de Aubergine/ Onion sauce/ Red Onion confit/ Salsa Seboya/ Guacamole Fresco/ Guacamole Fruta/ Guacamole Nues/ Guacamole/ Red bell pepper puree/ Red bell pepper mousse/ Chili sauce/ Cauliflower puree/
Cauliflower broccoli dip / Roasted kidney bean puree / Chickpea paste / Chickpea and sansho hummus / Edamame mentaiko dip / Corn condiment / Corn puree / Corn mousse / Plum and sesame radish sauce / Yuzu pepper oroshi ponzu / Cucumber vinegar / Cucumber and caper sauce / Okra an / Potato puree / Fresh ginger granita / Black garlic sauce / Harissa / Salsa al cran / Green onion and sansho sauce / Yakumi an / Yuzu jelly / Shira-ae / Yuba yam béchamel sauce / Tofu dip / Tofu and avocado dip

Part 11 Fruits & Desserts
Orange garlic compote / apple sauce / apple condiment / sugori / caramel sauce / anglaise sauce / custard cream / mascarpone cream for tiramisu / chocolate sauce / salsa di bicherin / condensed milk sauce / green bean coconut sauce / green bean sauce / coconut milk sauce / ginger syrup / pineapple coconut espuma

Sauce & Dip Collection
Spicy sauce/ Sandwich/ Basic pasta sauce/ Various pasta sauces/ Appetizers served with bread/ All-purpose sauce that goes well with fish, meat, and vegetables

Column
The Development of Sauces and Dips through Mexican Cuisine
Development of vegetable puree
boiling technique

Chef/Restaurant Introduction
Supplement Recipes
Basic recipes for each restaurant
Index Basic Source & Deep
Sauce suitable for meat and organ meats
Sauces and dips suitable for seafood and processed products
Sauces and dips that go well with vegetables
Sauces and dips that go well with fried food
Sauces & Dips for Noodles, Rice, and Bread

A variety of sauce recipes from around the world, uses of sauces, and dishes using sauces.
This book provides access to a variety of sources from around the world, including emerging Southeast Asian countries, the Middle East, Japan, and China, as well as European countries such as France and Italy, and South America.
In this book, chefs explain each sauce, its use, and its purpose by ingredient and field.
First, we will explain in detail what the main base of the sauce is, how each sauce is made and how it is applied, what it is used for, and how it is stored.
Next, we will explain in an easy-to-understand way how to make the basic sauce, and also show in detail how to make dishes using the sauce.
Additionally, it is easy to find the right source for you because it tells you the characteristics of each source and where and how to use it.

Another strength of this book is that it uniquely explains the sauces of each of the 11 chefs, focusing on their main areas and focuses.
Chef Yumiko Adachi (Maimai), who introduces Southeast Asian sauces including Vietnamese cuisine, is particularly well-versed in banh mi and creates dishes inspired by local Vietnamese traditions and trends, while Chef Noboru Arai (Restaurant Hommage) introduces basic French sauces that bring out the best in the main ingredients and control the balance of the dish or the flow of the entire course.
That's why you'll be able to get different approaches to sauce and tips from each chef.

Curate the sources, combinations, and dishes you need right now.
This book categorizes each sauce by its basic base, including dressing, mayonnaise and egg yolk base, cheese and butter, milk, oil, meat and seafood.
We are introducing practical and versatile sauces, including dressings that can be used on all salads, as well as versatile sauces that can be used on meat and fish dishes, mayonnaise-based sauces that can be varied simply by mixing in seasonings or aromatic vegetables, and oil sauces that add depth to the flavor of dishes just by adding them.

It tells you the basic base of each sauce, the characteristics of each sauce, how and where to use it, and what combinations it goes well with, so you can know which sauce you need right now.
It also provides information on combinations that go well with sauces and various dishes, so anyone can apply the recipes in the book.
Since even a slight change in the sauce can create a completely different dish, you can easily try out a variety of dishes on your own by referring to the combinations in this book.