Sauces, Stocks & Gravy
I come from a family where gravy is considered a beverage. ― Erma Bombeck.
A well made sauce will make even an elephant or a grandfather palatable. ― Grimod de la Reynière
In the orchestra of a great kitchen, the sauce chef is a soloist. ― Fernand Point
Woe to the cook whose sauce has no sting. ― Geoffrey Chaucer
Is your pan sauce below par?
A very important difference between restaurant and home made pan sauces is the amount of gelatin in the stock. Restaurants make their own stock and it is full of natural gelatin from the bones. Most home chefs use store bought stock/broth or make it from bouillon which has no gelatin.
These articles in Serious Eats explain:
- The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)
- Use Gelatin to Improve Pan Sauces, Store-Bought Stocks, and Beyond
(IP) = Instant Pot
Stock
Beef Stock, (IP)
Chicken Stock, (IP)
Turkey Stock (IP)
Turkey Stock: Slow Cooker Method
Gravy
Gravy
Brown Mushroom Gravy
Sausage Gravy
Pan Sauce
Black Currant Sauce
Mushroom Sauce for Chicken
Mother Sauces
Béchamel
Espagnole
Hollandaise
Tomate
Velouté
Classic Sauces
Sauce Béarnaise
Sauce Bordelaise
Madeira Sauce
Marchand de Vin
Sauce au Poivre
Sauce Provençale
Sauce Robert
Sauce Suprême