The simplest sauces are gravies made by thickening drippings that collect in the bottom of the roasting, braising or frying pan when preparing a roast or other cut of meat. The drippings, or “Jus”, are prized by serious cooks everywhere.Read More →
Great sauces grow from great stocks! Whether it’s meat, poultry, fish, or veggie, stock is the aromatic backbone of the the lion’s share of the classic French “Mother” sauces. Stocks also provide the liquid context within which many great soups write their epic flavour stories…Read More →
While some professionals make creating the Perfect Sauce a lifetime pursuit, you can explore the wonderful world of sauces in your own kitchen with ingredients and tools you probably already have on hand.Read More →