This is the heavy flavorful sauce that should be served with red meats; steaks, ribs, roulades! It may seem like a daunting task but once you’ve mastered it, you won’t be able to eat your meat without it. Enjoy!

Sauces are gaining some importance in restaurants in this country, mostly in the best of restaurants which may be considered fine dining, where kitchens hire saucier chefs that specialize in the art and science of making world class sauces as a important ingredient of a meal.

However most restaurants here serve generic sauces; the typical brown sauce always thickened with corn starch because the cost of making a roux is high ad time consuming, the garlic sauce (typical), the mushroom sauce (whew) and the incomparable 'White sauce'! Why are we Indians obsessed with thick gummy and pasty sauces with our 'conti' meals, incessantly ordering more and more bowls of poorly prepared - corn starch thickened - Maggie cube seasoned - sad excuse for a sauce. I don't get it; don't people have a discerning palette? Haven't they tasted good sauces with their food? Whatever the reason I intend on changing that and hopefully teaching you how to make simple great sauces to go with a fantastic gourmet meals that you will cook for yourself and loved ones, at home.