Sauce classical cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated cheese, and espagnole becomes bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow. A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, enjoying increasing popularity at high-end restaurants. Italian sauces reflect the rich variety of the Italian cuisine and can be divided in several categories including: Examples are: There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are:
French cuisine and Franche-Comté. Amongst savorous specialties accounted in the "Cuisine franc-comtoise" from the Franche-Comté region are Croûte aux morilles, Poulet à la Comtoise, trout, smoked meats and cheeses such as Mont d'Or, Comté and Morbier which are at the palate best eaten hot or cold, the exquisite Coq au vin jaune and the special dessert gâteau de ménage. Charolais beef, poultry from Bresse, sea snail, honey cake, Chaource and Epoisses cheese are specialties of the local cuisine of Burgundy. Dijon mustard is also a specialty of Burgundy cuisine. "Crème de cassis" is a popular liquor made from the blackcurrants. Oil are