Recently, I heard Chef Roland sharing with someone that it took him almost 40 years to develop his skills at making sauces.  So many of us are happy with ketchup, or other condiments, or we have just evolved to believe that some flour and a boullion cube makes sauce and we are happy with that, so we don't know what the fuss about making sauce is really about.  Actually, your sauce can make or break a good meal.  Such a little detail but, well worth it.  I thought we could take a little look at some interesting articles on the subject that will make it clearer that there really is something to be desired in the making of sauce.

Bon Apetit!

http://www.reluctantgourmet.com/sauces.htm

http://rouxbe.com/how-to-cook/how-to-make-sauce

http://www.graspr.com/videos/Great-Brown-Sauce

http://www.themainmeal.com.au/TipTechniques/Secrets+to+success/How+to+make+a+great+pan+sauce+for+beef+or+lamb/How+to+make+a+great+pan+sauce+for+beef+or+lamb.htm