Why is it so difficult to make great sauces at home?
As Chef Alton Brown says in his cookbook, I’m Just Here For The Food, “By and large, most home cooks don’t do sauce.and that’s too bad. Traditional sauces are indeed scary.” The process just to prepare the key ingredients that go into a sauce takes a lot of time. It starts by making a stock with roasted beef and/or veal bones, reducing them for at least 12 hours, continuously skimming the pot,straining the liquid to remove the bones, reducing some more, adding a roux (a mixture of flour and water used as a thickening agent) and you now have a nice brown sauce or sauce espagnole. A professional chef will then reduce this brown sauce further to make a demi glace, the mother of all sauces. These guys spend a lot of time in cooking school learning how to do this and take great pride in the sauces they can make with it. These stock reductions are the foundation to hundreds of classic sauces being served in fine restaurants. Why can’t I just use a bouillon cube? Unless you want to ruin an ex
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