Being Saucy

For many years, I had a difficult time with making my own salsas, soups, relishes, chutneys, gravies, and other “saucy” food items. But then a few years ago, I entered cooking school. Even though that was a bit of a bust, I did learn several traditional French sauces, which in turn helped me to improve my “saucy” behaviour. So under the “saucy” category of this blog, expect recipes of my more successful saucy experiments.