Stocks & Basic Sauces

Well-made stocks are the foundation stones of a good kitchen. In a restaurant it is easy enough to have a constant supply of all manner of stocks, but the domestic kitchen is rarely geared up for constantly simmering vats of liquid – not enough staff for a start.

Stock cubes are a poor substitute. The freezer, or freezing compartment of the fridge, makes them quite unnecessary anyway. Stocks freeze well, and making about 2 litres/3½ pints of stock is little more time-consuming or irksome than making half that quantity. If freezer room is limited, boil the stocks briskly to reduce them by half or three-quarters before freezing, making a note of the reduction ratio on the label so that they can be suitably diluted when used.