Broths and Sauces

Not everything needs a sauce.

To hear a French chef speak of a sauce as the jewel in the crown, the final symphony, or the pearl necklace on the throat of a beautiful woman, as if no food is complete without a sauce - and no beautiful woman is complete without pearls - is to giggle hysterically while tucking into one’s immaculately unsauced steak, fish or chicken.

But sometimes, you’ve grilled the steak, fried the schnitzel, or seared the salmon, and it’s still not turning you on.

You need that little something extra that makes the difference between the everyday and the wow-what-was-that?