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Hey there, listeners, and welcome back to dinner SOS and our Back to Basics week.

Today we're talking about the element that pulls everything on your plate together, the sauce.

And to help me, I'd love to welcome my co-host, Jesse Chefcheck.

Hey, Jesse.

Hello.

So when I say sauce, I also mean dressings. I also mean like fluid elements that finish, complement, and or balance a dish.

Okay. Can you work with that? I'm ready. Before we get too far, let's just quickly define

sauces as we're going to be talking about them today. So I'm ready. Before we get too far, let's just quickly define sauces as we're going to be

talking about them today. So I'm thinking emulsions, right? Like in terms of cold dressings,

like some vinaigrat, that encompasses some hot emulsified sauces too, but maybe that's a little bit

2.0 for today. Hmm, but very important. Pan sauces. So the quick saucy finishers that often are made after searing a piece of protein.

Maybe my favorite category.

Love that.

And rue-based sauces, these are the building block sauces for certain styles of mac and cheese,

gravies, and even braises that need a little bit of

starch for thickness and stability.

Also a very important category.

And a particular specialty of yours.

I do like playing with cream sauces and ruse.

Yes.

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