INTRODUCTION

We are tempted to call this chapter THE WORK HORSES! These recipes represent the little somethin’-somthin’ that make the meal complete. A sauce or condiment can make the difference between good and wow. Clean stock making in the classic style gives us the flavor strength so that we can use less and get more enjoyment, Whereas in the past, sauces were often made cloyingly thick and used to mask the off-putting or sour flavors of a food going bad. Modern refrigeration and proper food safety practices all but removed the need.  Instead today’s sauces compliment, not cover. Sauces may be “pooled” on the plate as background, dolloped on top, and lightly napped, adding just enough to bring out the flavor of the item it is accompanying.