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.
When Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with.