Sauces

Something I learned pretty early on — a great sauce can rescue a mediocre dish, and a bad one can completely undo a great one. It’s probably the most underrated skill in the home kitchen, and nobody talks about it enough.

Sauces are where I went down a rabbit hole I never really came back from. French mother sauces, pan sauces that come together in three minutes from whatever’s stuck to the skillet. Or the difference between a marinara that tastes like the jar and one that tastes like it’s been on someone’s stove every Sunday for the last forty years. Once you get that, everything else starts falling into place.

That’s what this section is built around. Sauces that make the dish, not just dress it.

Start below.