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If there's something dangerous, sauces are dangerous for the body.

The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.

Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.

He who eats with most pleasure is he who least requires sauce.

When I'm stirring a saucepan, I don't say to myself, 'Now the chancellor is stirring a saucepan.'

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

I love hot sauce. It can't be hot enough for me.

I'm a big fan of Caribbean food, Spanish food, Dominican food - like rice and beans. Hot sauce just adds a different layer of boom to the food, you feel me?

I have never seasoned a truth with the sauce of a lie in order to digest it more easily.