The next three hundred years, at least on the evidence of the leading cookbooks that have survived, was a chaos of invention, but few of the extant sauce recipes look like their modern counterparts.For the first half of the fifteenth century, the best indications of the style and substance of the cuisine come from Francois Rabelais, who catalogues the edible 'sacrifices' made by the Gastrolators to their god, Manduco...in any case, it is clear that the concept of serving food with sauce had not taken hold in Rabelais's time, nor was it usual to build a sauce on a base of stock or coulis...Real change, in the sauce repetory, does not crop up in cookbooks until the following century." ---The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home, Raymond Sokolov [Alfred A. 3-4) Garum & liquamen "Garum (also known as liquamen) was a powerfully pungent condiment used in ancient Greece and Rome.It was a culinary ingredient, called for in almost every dish, including many sweets.
Roux was unknown as a thickening agent, and the most commmon liaison was bread or toast. Food historians tell us sauces were "invented" for many reasons. The French concept of "Mother Sauces" is an 18th century invention. Sauce has many defintions & uses, depending upon time & place. The history of modern French sauces begins with Francois La Varenne. Recommended reading The Saucier's Apprentice/Raymond Sokolov ---introduction traces the history of sauce through time; special emphasis on French sauces Sauces : Classical and Contemporary Sauce Making / James Peterson, 2nd edition (1998) --Chapter 1 features the history of sauces from ancient times to the 20th century (15 pages) A History of Cooks and Cooking, Michael Symons --Chapter 6: 'On the Physical and Political Consequences of Sauces' (10 pages) plus numerous references to sauce throughout this book. Larousse Gastronomique, any recent edition ---Recipes & history notes Le Guide Cuilinarie, Escoffier ---Recipes and notes The Sauce Bible: Guide to the Saucier's Craft, David Paul Larousse ---Recipes & notes First sauces?Classic French Mother sauces were created in the 17th century (La Varenne)& codified in the 18th/19th (Caremen/Escoffier)."In France, there have alway been sauces, which is to say that the Franks and the Gauls moistened their food with a flavored liquid.