Ask any chef and they’ll tell you—sauces are what set great food apart. You can have a perfectly cooked piece of meat or a beautiful bit of veg, but if the sauce is wrong? The whole dish falls flat. As a private chef in Cornwall, I’ve seen time and again how a good sauce can turn a decent plate into something unforgettable.
This post is for anyone who wants to take their food to the next level at home. Whether you are cooking for mates or hosting your own tasting menu, here’s how to stop your sauce game from letting you down.
1. Understand What the Sauce Is Actually For
A sauce is not just something you throw on top. It should tie everything together—add richness, contrast, balance, acidity, or sweetness. Every good sauce has a reason to be there. If it’s just sitting on the plate doing nothing, you are missing the point.
2. Don’t Skip the Base
Great sauces start with great foundations. That might be a stock, a wine reduction, or a pan full of caramelised bits after searing meat. This base is where the depth of flavour comes from—watered down gravy granules just are not going to cut it.
My go to? A chicken or veal stock reduced right down, deglazed with white wine, finished with a knob of butter. Sounds simple, but the depth is unreal.
3. Emulsify Like a Pro
One of the most common mistakes I see is sauces that split or go greasy. If you are finishing with butter, make sure the sauce is warm but not boiling. If you are using cream, add it gradually. If you are blending oil into something like a vinaigrette or a herb emulsion, go slow and steady.
Pro tip: Keep your pan moving and whisk like your life depends on it.
4. Balance the Flavours
Too sweet? Add acid. Too sharp? Add fat. Too rich? Add something fresh. Balancing flavours is what separates okay from wow. Always taste your sauce as you go. A little squeeze of lemon or a splash of vinegar can completely lift the whole dish.
5. Finish Like a Chef
Strain your sauce. Always. No one wants lumps of shallot or herb stalks in their final dish. Finish it with butter, olive oil, or a final seasoning check. And don’t just chuck it on the plate. Think about how it sits with everything else. A little brush or swoosh goes a long way.
Bonus: Three Sauces I Rely On All the Time
- Red Wine Jus: Perfect with beef or lamb. Deep, glossy, and savoury.
- Wild Garlic Pesto: Fresh, punchy, and seasonal. Amazing with fish or grilled veg.
- Beurre Blanc: A creamy white wine sauce that’s next level with seafood.
If you want to see how these sauces work in practice, check out some of the dishes in A Private Table. Loads of the recipes are built around simple but powerful sauces that bring the whole plate together.
- 📍 Explore Private Dining Experiences
- 📖 Order My Cookbook: A Private Table
- 📅 Book a Private Chef Experience
See you at the table 🍽️