{"id":994,"date":"2018-01-05T16:47:13","date_gmt":"2018-01-06T00:47:13","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?page_id=994"},"modified":"2026-03-11T19:51:53","modified_gmt":"2026-03-11T19:51:53","slug":"sauces-stocks","status":"publish","type":"page","link":"https:\/\/nowellfamily.org\/cookbook\/sauces-stocks\/","title":{"rendered":"Sauces, Stocks & Gravy"},"content":{"rendered":"

I come from a family where gravy is considered a beverage.<\/em> \u2015 Erma Bombeck.<\/p>\n

A well made sauce will make even an elephant or a grandfather palatable.<\/em> \u2015 Grimod de la Reyni\u00e8re<\/p>\n

In the orchestra of a great kitchen, the sauce chef is a soloist. <\/em>\u2015 Fernand Point<\/p>\n

Woe to the cook whose sauce has no sting.<\/em> \u2015 Geoffrey Chaucer<\/p>\n

Is your pan sauce below par?<\/h3>\n

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.
\nThese articles in Serious Eats explain:<\/p>\n