What does the noun 'saucier' refer to?

A saucier is a highly skilled chef responsible for creating and preparing sauces that elevate dishes to new heights of flavour. A saucier must have an in-depth understanding of the ingredients that go into each sauce, as well as an intimate knowledge of how they interact with each other.

The saucier's job begins with creating the base for each sauce. This could be a roux, a reduction, or a puree, depending on the desired final product. Once the base is established, the saucier adds various seasonings, herbs, and spices to create the perfect balance of flavour.

The saucier must also be skilled in the art of emulsification, which is the process of combining two liquids that do not normally mix, such as oil and vinegar. This is a critical step in creating many sauces, such as vinaigrettes and hollandaise sauce. The saucier must be able to create a stable emulsion that will not break or separate, even when subjected to heat or other stresses.

In addition to creating new sauces, the saucier must also be able to reproduce classic sauces with precision and consistency. This requires a deep understanding of the traditional techniques used to create each sauce, as well as an ability to adapt those techniques to modern equipment and ingredients.