I’m Remy Bendgrove, and I make sauces from a kitchen in New Orleans. SauceGrove is where I write down the ones worth keeping, with enough detail that they work in your kitchen and not just mine.
A sauce is mostly about control: the thickener you choose, the heat you hold it at, and knowing when it has come together. Get one of those wrong and it breaks, splits, or turns to glue. So every sauce here is made from scratch and tasted before it publishes, and I name the thickener, describe the consistency you’re aiming for, and tell you what it pairs with.
How I cook and test
I tell you when to take a pan off the heat before whisking in dairy, because that one move keeps a cream sauce from breaking. When an emulsion needs a splash of liquid to come back, I say so. When a roux needs to cook longer than feels comfortable, I tell you the color to wait for. The batches that split are in the notes.
Where my numbers come from
Food-safety guidance and any nutrition claim are checked against established references, and I point you to the source. If I get something wrong and you catch it, email me; I fix it in place and note what changed.
What SauceGrove is not
This is a cooking site, not dietary or medical advice. I can tell you how to build a good sauce; I can’t tell you what fits your health needs. No sponsored posts dressed up as recipes, and any affiliate link to a tool I use is marked.
Get in touch
Reach me through the contact page. I read everything.
Remy Bendgrove, New Orleans. Last updated June 2026.