In French cooking, there are two basic beginnings for sauce: those made from a base such as roux (butter/flour paste) and or sauces made with broth or stock and heavy cream added to any meat fat from sauteing, broiling or roasting. From there, you can get as creative as you like adding mustard, cheese, spices/herbs, and even dried fruits.
The most important aspect of being a good judge of sauce is learning to judge sauce in terms of color and consistency. If it appears to be burning its because it is too hot, then you can expect it to be too sticky; so either add more cream or butter or stock. If it appears too liquid, take the lid off and turn up the heat, adding a pat of butter and stirring until it thickens.
A quick review... covering the skillet or roasting pan will or should cause liquid to build up. This will allow you to get creative when it comes to making a sauce. With the accumulated liquid, you can add butter, heavy cream, soft cheese, mustard, herbs and even peanut butter or pesto ... etc.
~ Tutti a Tavola!
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