Old World Style ….. Many young peeps aren’t familiar with the terminology of culinary art.
First in flight… lol and perhaps an important basic is creating a base. For sauces, soup gravy & topping off any dish.
A basic base begins with shortening…. oil butter or meat/fish bones or lard.
Of course you are in control of the flavor from the get go.
Chopped grated or whole veggies (onion celery carrot) sautéed slowly & enhanced with desired herbs … parsley cilantro etc salt & pepper.
Added ingredients & water or stock complete the base. I take advantage each time I’m creating a dish to add extra liquid to store for later use. Never worry on an over amount of liquid as it can be cooked down to desired flavor & consistency.
Each time I make a roasted dish, I take full advantage of pan drippings which I use for a sauce. Or let’s pick up those veggies with an enhanced flavor! All are easily stored or frozen for whatever.
Imagine an omelette using leftovers & topped with a glaze of your own…
Above is a basic base to which I’ve added garlic scallions & sweet peppers.
Later I will add rice peas & shellfish…