In reply to Morty:
There was a grand unified theory of sauces perhaps discovered (some people claim earlier discoveries) by A. Escoffier, that the myriad of what he termed "daughter" sauces are based from 4 fundamental "mother" sauces. Further analysis over the years has suggested that these fundamental "mothers" may in turn be based on discrete components themselves known as "ingredients". Flinging sauce at walls either up or down and looking how they dried initially yielded some insights suggesting what is proposed as flour, with some brown beefy stuff as potential ingredients. A mysterious component called egg seems present too in some other cases but it's unclear if eggs themselves may have constituents which can exist in 2 states, termed yellow and white. More work is needed to know if egg can spin and if it comes in discrete quantities. The limit of discovery using up and down flinging at kitchen walls has been reached so there is a fundraising mission to build a giant cannon straddling Geneva but there is no agreement whether it should be fired into Switzerland, something the Swiss insist on or against a purpose built kitchen wall in France which the French regard as essential. British sauciers have pointed out that Escoffier actually developed his foundational theories while in London, so they should be considered British and conducted with beef gravy and dripping. But the French put their fingers in their ears and pretend they can't hear what was said, while muttering about Brexit, the Swiss politely decline to comment. We are still a long way from a full understanding but work will continue, provided that funding is secured
Post edited at 08:38