101.   Like butter on bread, the sauce is there simply as a counterpoint.

102.   Like Gorgonzola and tofu, which are also fermented, fish sauce is something you are either brought up with or have to get used to.

103.   Little did they know that my delicious Bolognese sauce was a jewel unto itself.

104.   Mix well, adding more water, a few drops at a time, if the sauce is too strong.

105.   Modern or contemporary sauces are the other major category.

106.   No sauce is worth being turned into spaghetti.

107.   One of the hardest tasks for the panel was deciding what a perfect teriyaki sauce should be.

108.   Otherwise your sauce will be relatively insipid.

109.   Pan sauces are the aftermath of quickly sauteed thin pieces of meat, poultry or fish.

110.   Others thought this sauce was too acidic and bland.