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2. Use at once or store in the refrigerator in a tightly covered container for up to 1 week.

sweet balsamic reduction

This makes a wonderful sweet-tart condiment with caramelized, almost molasses, undertones. It lasts for at least two weeks in the fridge and is amazing drizzled over creamy, mild ingredients such as avocado slices or soft goat cheese spread on crackers. It’s especially good over filet mignon and Brazilian Leeks, which in fact go beautifully together.

MAKES 3 TO 4 TABLESPOONS

½ cup good-quality balsamic vinegar

5 teaspoons sugar

1. In a small saucepan, place the balsamic vinegar and the sugar. Heat over medium-low heat and stir until the sugar is dissolved. Bring to a simmer and simmer until the vinegar is reduced to 3 to 4 tablespoons, is the consistency of warmed honey, and has a rich, caramelized sweet-tart flavor, about 10 minutes.

2. Serve warm or at room temperature. Store in a tightly covered container in the refrigerator for up to 2 weeks.

citrus-garlic sauce

This fabulous citrus sauce comes together in minutes. It is an elegant addition that brightens any fish dish, or try it on chicken cutlets.

MAKES ABOUT ½ CUP

3 tablespoons unsalted butter

4 garlic cloves, minced

Grated zest from 1 lemon

Grated zest from 1 lime

Juice from 2 small lemons (about 4 tablespoons)

Juice from 1 lime (about 2 tablespoons)

Kosher salt to taste

3 tablespoons chopped fresh basil

1. In a small skillet over medium heat, melt the butter. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

2. Add the lemon and lime zest and juice and a pinch of salt. Cook for 1 to 2 minutes.

3. Add the basil and cook for 1 minute. Remove from the heat and serve over fish or chicken.

lemon butter sauce

I tasted this sauce for the first time in Normandy, France. It was served over Dover sole and after I’d eaten it I made my way directly to the tiny kitchen. There the chef rattled off the recipe in rapid French while I frantically scribbled whatever I could understand and asked him questions in my pigeon French. I did, at least, grasp that success depends on using very cold Normandy or European butter—believe me, I’ve tried it with ordinary supermarket butter and it’s not at all the same. This is as good over delicate flat fish as it is over richer salmon.

MAKES ABOUT ½ CUP

2 tablespoons fresh lemon juice (from 1 small lemon)

8 tablespoons cold, unsalted Normandy butter, cut into 8 equal pieces

1. In a small skillet, pour the lemon juice and bring to a boil over medium heat. Whisking constantly, add the cold butter 1 tablespoon at a time. Make sure the butter is very cold when added and fully melted before adding the next tablespoon or else the sauce will simply separate into plain melted butter.

2. When all the butter is incorporated, turn off the heat and pour into a glass measuring cup or gravy boat.

3. Serve warm.

shiitake-wine sauce

This intense wine sauce is delicious and pours lusciously. I think up excuses to serve this as often as I can, on chicken, filet mignon, or steak. This is the one sauce that I really love to eat in abundance, so this recipe makes a generous amount—spoon a little on top of each serving and pass the rest at the table.

MAKES ABOUT 2 CUPS

1 tablespoon unsalted butter

2 tablespoons olive oil

½ pound fresh shiitake mushrooms, stems removed, caps thinly sliced

2 large shallots (about 4 ounces), finely chopped

Kosher salt and ground black pepper

1½ cups dry red wine

1¼ cups Beef Broth or store-bought low-sodium beef broth

1 tablespoon low-sodium soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons cornstarch

1 tablespoon chopped fresh thyme leaves

1. In a nonstick skillet over medium heat, melt the butter and add the oil. Add the shiitakes, shallots, and a pinch each of salt and pepper. Cook, stirring, until softened, about 4 minutes.

2. Add 1 cup of the wine and ¾ cup of the beef broth and bring to a boil. Reduce the heat and simmer