Classic vs Contemporary Sauces

Joined Jan 17, 2012

I'm always trying to expand my understanding of cooking so I'm wondering if you could explain the differences between classic sauces like Escoffier vs today's contemporary sauces. So far the only info I'm reading is that the classical sauces use flour as a thickener. So I'm curious like a little kid, which people changed sauce making to what you call contemporary and what makes it contemporary?    
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