Nicko's post on the 5 mother sauces brings up my question. Now, I'm a home cook so my question may be entirely out of whack with modern professional cooking. The concept of sauces seem to focus on cooked sauces. But watching Keller's PBS program on home cooking, he used vinaigrettes to accent many cooked dishes. I've heard arguments to include vinaigrette as a "mother sauce" but they've never got far mostly as they're not cooked. But the compound butter is accepted. The classic vietnamese table sauce of nuoc cham is very close in concept to a vinaigrette. It seems to my unprofessional eye this goes back to the classic french brigade with the separation of the cold and hot kitchen duties. Is this classic division holding back the art of saucing? And where does vinaigrette fit into the scheme of things today?