What's in a good sauce?

Sauces are not difficult. Basically, any sauce is a kind of gravy. Depending on your preferences for thick or thin sauce, you control that either adding more cream/flour or soup stock.

Whenever you are sauteing meat or fish either in butter or olive oil, there is a delicious sauce opportunity waiting. As soon as your meat or fish has finished browning and beginning to crisp on the edges, remove from the skillet (set in warmer) so that you can add heavy cream (1/2 cup), white wine (not necessary though) and fresh dried herbs.

Now, if you want a thicker sauce, add 1 tbs of flour to the heavy cream before you stir it in. For an extra zesty cream sauce, add a tbs or two of Dijon mustard which is perfect for pork or veal.

What kind of sauce is Alfredo? Its a white sauce used over fettuccine pasta or any favorite pasta. For this creamy Italian sauce, begin by sauteing chopped onion and or garlic in butter and olive oil along with fresh dried herbs: rosemary, mint and oregano. Once the onion/garlic is browned, add 1 cup of heavy cream with one tbs of white flour mixed in.  Continue to stir, if the sauce appears too thick or sticky, add a bit of chicken stock.

As for salt and pepper, you can add to taste... and don't forget the grated Parmesan cheese.