The great French Chef Master, Auguste Escoffier wrote:

“Indeed, broth is everything in the kitchen, at least in French cuisine. Without it, nothing can be done. If the broth is good, the rest of the work is easy; if, on the contrary, it is bad or just mediocre. , it is quite useless to expect anything approaching a satisfactory result”.

Escoffier and other French chefs revolutionized early French cooking by inventing a lighter, reduced sauce, a variation on the traditionally thick cream sauces known as broth.

Since the 16th century, the broths have been used in the preparation of soups and sauces. The actions are the extraction of flavor from the ingredients with a liquid base. Ingredients often include bones, vegetables, herbs, and spices simmered in water.

There are some French broths and sauces that are traditionally used. ‘Glaces’ are broths that have been reduced, while a ‘demi-glace’ is further reduced to form a thick brown sauce. They are used in numerous dishes to intensify flavor, texture, and color. A ‘juice’ is the natural liquid extracted from the drippings of a roast. An ‘au jus’ is usually made with broth and meat trimmings. An ‘essence’ is the plant-based equivalent of a meat stock that is added to give the sauce an extra kick of flavor.

Why are broths so rich in flavor? Simmering the ingredients over low heat allows flavor to be extracted as well as reducing volume; it is this reduction that further concentrates the flavor of the broth.

As a result, stocks and sauces are key to delicious cooking, as well as for reasons other than flavor. As our economy is still recovering, we know that families around the world work long hours. Cooking satisfying, nutritious meals can fall by the wayside in everyday tasks, but keeping a pantry stocked with good broths and sauces gives you the option to whip up quick dinners on the go.