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Its name was derived from a Greek term for a sort of fish, garos." ---An A-Z of Food & Drink, John Ayto [Oxford University Press: Oxford] 2002 (p.138) "Garum...

), chicken with blanc-mange, mutton shoulder with capers, loin of veal 'mustardized'..powdered ginger, and myriad salted fish.

Food historians tell us sauces were "invented" for many reasons. The French concept of "Mother Sauces" is an 18th century invention. Sauce has many defintions & uses, depending upon time & place.

The history of modern French sauces begins with Francois La Varenne. Recommended reading The Saucier's Apprentice/Raymond Sokolov ---introduction traces the history of sauce through time; special emphasis on French sauces Sauces : Classical and Contemporary Sauce Making / James Peterson, 2nd edition (1998) --Chapter 1 features the history of sauces from ancient times to the 20th century (15 pages) A History of Cooks and Cooking, Michael Symons --Chapter 6: 'On the Physical and Political Consequences of Sauces' (10 pages) plus numerous references to sauce throughout this book. Larousse Gastronomique, any recent edition ---Recipes & history notes Le Guide Cuilinarie, Escoffier ---Recipes and notes The Sauce Bible: Guide to the Saucier's Craft, David Paul Larousse ---Recipes & notes First sauces?

The best garum was the same colour as amber Falernian wine...

Curiously, very little information is forthcoming about how garum was used, until, towards the end of the classical period, the recipes of Apicius give an unambiguous answer.

These early sauces, spiced and pungent, sweet and sour, do not, however, qualify as ancestors of what we know today as French sauces.

Tather, they-- and the sauces served in France until the beginning of the modern period--were a continuation of Roman and Mediterranean practice.

Aioli piqued mainstream American palates after World War II.