>Quite often when I visit a great restaurant I find its a sauce that lifts a dish from the good to memorable. I always thought that was because of the stock mad

>Quite often when I visit a great restaurant I find its a sauce that lifts a dish from the good to memorable. I always thought that was because of the stock made from scratch. Or from knowing exactly what materials or procedures to add to the "school cafeteria" sauce your food service supplier delivers to make it work great with your dish.