1.0OU Lifehttps://www.ou.org/liferich600338<blockquote class="wp-embedded-content" data-secret="bnbh6tIRMb"><a href="https://www.ou.org/life/food/recipes/sauces/">Sauces</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.ou.org/life/food/recipes/sauces/embed/#?secret=bnbh6tIRMb" width="600" height="338" title="“Sauces” — OU Life" data-secret="bnbh6tIRMb" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.ou.org/life/wp-includes/js/wp-embed.min.js /* ]]> */ </script> https://www.ou.org/life/files/iStock_000017836008Small.jpg851564When I was in cooking school those many many years ago I learned to value the power of the “sauce.” I was taught that there were five “mother” sauces. These five specific sauces were the basis of pretty much any and all sauce covered dishes in French cooking since cooking legend Auguste Escoffier simplified and