How to coax the best from stocks and sauces to give your fine cuisine a good foundation

Homemade is a series that celebrates home cooking in Manitoba. Find more stories, ideas and share your recipes at wfp.to/homemade

In today’s Homemade Cooking School lesson, chef Mandy Wingert walks us through the basics of stocks and sauces — essential culinary components designed to enhance the flavour, moisture and texture of a dish.

“It’s like the foundation of your house. If you don’t have a good stock, you’re going to be playing catch-up trying to make things taste better,” says Wingert, a culinary and baking instructor at Red River College Polytechnic.

Originally from Saskatchewan, she grew up in a family of cooks and knew from an early age she wanted to pursue a career in food.

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