If you pick up your average European cookery book you’ll find a whole section on sauces; sauces with grand sounding names like Grand Veneur, or Chantilly. You might even se Sauce Espagñole. So named because when tomato is added to basic brown sauce it takes on a deeper colour, giving it a swarthy hue. Hmmm. But you won’t find such a section in the Spanish cookery book for the Spanish take quite a different view of sauce and sauce-making. Let it be noted that the word for sauce is salsa, but this has nothing to do with saisa Mexicana or salsa picante.