"An essential point in the making of sauces is the seasoning, and it would be impossible for me to lay too much stress on the importance of not indulging in any excess in this respect. It too often happens that the insipidness of a badly-made sauce is corrected by excessive seasoning; this is an absolutely deplorable practice"

From The Escoffier Cookbook, by A. Escoffier New York: Crown, 1941.