Stocks & Sauces

Making stocks and sauces that form the foundation of good cooking. Articles explain different types, techniques and when to use each.

Easy Steps to Egg-Based Sauces.

Master the basics of egg-based sauces without curdling, from simple cooked egg sauces to creamy homemade mayonnaise.

Fish Stock: The Basics

Turn fish scraps into a flavorful stock base that's ready to use the same day with this straightforward method.

Game Stock: How to Make and When to Use

Game stock adds deep flavor to sauces and soups, and it's simple to make from leftover bones and meat you might otherwise throw away.

How to Make a Simple Tomato-Based Sauce.

Make a simple tomato sauce at home with fresh and tinned tomatoes, herbs, and basic ingredients that takes minutes and freezes well.

How to Make Chutney

Make your own chutney at home with fruit, vegetables and spices for a tangy condiment that keeps for years.

How to Make Jam

Making jam is simpler than you think, just mix fruit, sugar and pectin, then boil until it sets into a spreadable preserve that lasts for months.

Roux-Based Sauces: What, How and When

Master the basics of making roux-based sauces with equal parts fat and flour cooked with liquid for perfect results every time.

Types, Methods and Consistencies of Sauces

A good sauce can transform any dish, whether it's a simple roux-based gravy or a rich egg-based cream sauce made from scratch.

Useful Sauce Tips and Serving Suggestions

Master the basics of sauce-making and rescue curdled sauces with these practical tips and serving ideas.

Vegetable Stock: Tips on How to Make and Use

Make your own vegetable stock at home with simple tips to create a versatile base for soups, sauces and dishes.

What Is Brown Stock and How Is It Made?

Brown stock is a foundational cooking ingredient made from beef bones and vegetables that adds deep flavor to countless dishes without the salt.