We’re not going to lie. Making sauces is a long and tedious process; they need to be flavourful and concentrated yet not overpowering, all while balancing a very precise consistency and temperature. Otherwise, they’re probably no good and should be headed straight to the bin. However, the beauty of creating sauces also lies in the process. There are an endless number of sauces you can create and discover on your own. All you need is some imagination.
Here’s a rundown on what actually goes into making a sauce, and how to create new ones by layering it with different flavours.
The main component of a sauce is its liquid base. This is usually some type of stock, dairy product (milk, cream or butter) or tomatoes mashed up into a liquid consistency.