“Quick” Sauces

Preparation info
  • Makes about

    ¾ cup

    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Ideally, a great sauce is made from stock using the bones of the meat that is featured in the dish. The French Laundry doesn’t have the space to store a dozen different stocks—nor do most home freezers. This method uses chicken and veal stock (two stocks you should keep on hand) as a base for building different flavored sauces that impart the flavor of the meat or bird being served yet require only a small amount of bones. (For example, it would be difficult to acquire enough squab bones to