"Culinary schools invest a lot of time in teaching future cooks and chefs about sauces because they're at the heart of fine cuisine. A good sauce moistens the food and (as every restaurant chef knows) can even make the plate look more beautiful. That doesn't mean you need to go through the same kind of learning process if you want to make good sauces at home. Forget about memorizing the five mother sauces and similar details, unless you just want to geek out."
"I speak from experience when I say this. Aside from being a longtime home cook, I'm also a trained chef (career change!) and former restaurateur. I've made gravy in batches ranging from just 1 cup (at home) to 20 gallons (at work), and I've learned a few tricks along the way. Here are 10 of my favorites, ranging from traditional to unorthodox."
Good sauces moisten food, enhance presentation, and elevate the overall dish. Simple pan sauces and well-made gravy deliver versatile, restaurant-quality flavor at home without mastering classical mother sauces. Mirepoix—two parts onion to one part each of carrot and celery—provides a savory flavor base and can be placed under roasts to brown and mingle with drippings or roasted separately for gravy made from stock or broth. Gravy techniques scale from single-cup batches to commercial quantities, and practical tricks span traditional and unconventional methods. Focusing on pan sauces and gravy yields reliably delicious results for home cooks seeking approachable, impressive sauces.
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