Why must a sauce be of good colour?

* Colour is one of the first things people notice about food. A sauce that is visually appealing is more likely to be eaten than a sauce that is not.

* Colour can indicate the flavour of a sauce. For example, a red sauce is typically associated with tomato-based flavours, while a brown sauce is typically associated with meat-based flavours.

* Colour can be used to create contrast on a plate. A dark sauce can make a light-coloured protein stand out, while a light sauce can make a dark-coloured protein stand out.

* Colour can also be used to tell you when the dish is ready. A sauce might change color when the dish is ready, for instance, when roux-based bechamel sauce turns blonde.

In summary, the colour of a sauce is important because it can affect the appeal, flavour, and presentation of the dish.