Stocks & Mother Sauces

Discover the "liquid gold" that gives restaurant dishes their elevated flavor. We demystify the foundations of cooking, from the principles of bone-in stocks and aromatic mirepoix to the five French Mother Sauces and their endless variations.

Ready to build your flavor foundation? Start by making a Roasted Chicken Stock, then a collagen-rich Veal Stock that will eventually be reduced down into a silky-smooth Demi-Glace.