Five Sauces to Unlock Weeknight Cooking
Master these compact techniques to flavor anything: reduction, pan sauce, emulsion, purée, and infused oils.
Pan Sauce: after searing, deglaze with a splash of liquid, reduce, mount with fat, and season.
Reduction: simmer to concentrate, taste as you go, and finish with acid for balance.
Emulsion: whisk fat into water-based liquid slowly; stabilize with mustard or lecithin.
Purée: cook ingredients until tender, blend smooth, strain for silkiness if needed.
Infused Oils: gently warm aromatics in oil, steep, then strain; use to finish vegetables or grains.