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:
Cuisine of Mauritius Cuisine of Mauritius The cuisine of Mauritius is a blend of Chinese, European and Indian influences in the history of Mauritius. Dishes from French cuisine have grown very popular in Mauritius. Most of the dishes and practices into the culinary traditions are inspired from former slaves, Indian workers and Chinese migrant during the 19th century. Mauritius has strong ties with French culture and exudes a French "savoir vivre". The popularity of French dishes like the bouillon, tuna salad the daube, civet de lièvre or coq au vin served with good wine show the prevalence of French culture in Mauritius even