Cook like a Chef: Ep 2 Sauce

Today Cook like a Chef did four sections on sauces.

The first section told how to turn cow bones, carrots, onion, celery, leeks, and water into a delicious and smooth Veal Stock.

The second section told how to make three different sauces for pork, beef, and another meat with Veal Stock. There was an orange sauce with shallots and butter, a port sauce with shallots and figs, and a wine sauce with shallots and grainy mustard.

The third section had two ways to make a fish sauce and one way to make and onion sauce. She deglazed the pan the fish was cooked in for one fish sauce and used very reduced fish stock and a lot of butter for the other fish sauce. The mushroom sauce used Veal Stock and cream with mushrooms for a mushroom sauce for beef.

The last section depicted three different sauces that did not use Veal Stock. There was a caramelized onion and apple sauce; a roasted pepper and wine sauce; and a diced tomato, onion, and tarragon sauce.