In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per ...

Like any French mother sauce, espagnole is not meant to be served as is. Rather, it’s a base for any number of other, more complex sauces. As Americans, we don’t think of “sauce” so much as we think ...

This is the third installment in a series of five stories featuring Spokane chef Adam Swedberg discussing how to make the five mother sauces. Espagnole is a basic brown sauce, made from beef or veal ...

Anne Willan’s new book is decorated with charming illustrations of kitchen implements, like this one of a chinois. Anne Willan’s latest book is Secrets from the La Varenne Kitchen, 50 Essential ...

Sometimes all it takes to turn an ordinary meal into something out of this world is a great sauce. A well-executed sauce can deliver major flavor, add extra depth, and provide a nice mouthfeel. It ...

The five mother sauces are classic for a reason, but it’s time to meet their modern descendants. A good sauce can take an average meal and turn it into something memorable. Most chefs know this secret ...