I am nothing close to a master chef, but I do love a good sauce. Plain chicken becomes fine dining with a simple blending of wine, butter, paprika, and cream. Would ribs have risen to such prominence without the delectable blending of tomatoes, sugar, vinegar, molasses, honey, mustard, onions and garlic that we simply label “barbeque”? Italy, for its part, might be on par with the UK in culinary boredom (with apologies to my fine British friends) if it weren’t for the brilliant sauces that adorn pastas, noodles and vegetables. A good sauce makes a decent meal fantastic…am I right?