Your methodology and philosophy are in perfect alignment with those of a lot of really great chefs.
That’s a pretty good place to be.
I like integral sauces less as I’ve gotten older. I tend to like the counterpoint of certain sauces, rather than ones that just magnify what I’m already tasting in the protein on the plate. And I like making sauces. My wife doesn’t call this stuff my mid-life crisis, but my 3/4’s life crisis. Wait until she sees the 911 due for delivery in August.
