Holiday Sweepstakes: You Could Win* a Hammered Copper Cooking Set and More Enter the Giveaway

Follow us:

Home Cooking 13

How important do you think stock is to a good pan sauce?

kidchowlemagne | Feb 5, 201502:45 PM

To those who have tried sauces with and without if you're making a typical wine pan saunce (shallots, butter, wine, fond) do you find that the extra step of adding stock is worth the time and effort? Thanks!

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions