My goal is to make a silky smooth intensely flavored sauce with a lot of body. I've read that you reduce your stock, reduce your wine, and then combine them in the pan. I've also read that you can start by making your stock with only wine instead of water, and just reduce that down. My first question is which way do you think is better?
Second question is should I thicken with arrowroot? Do "fine restaurants" thicken their sauces with starch? Do they just load them up with butter? I feel like no matter what I do my sauces remain thin-looking no matter how far I reduce things. It's starting to drive me a bit crazy that I can't come anywhere close to replicating the sauces I find in restaurants. Any help would be greatly appreciated!