I've noticed that I will occasionally see a recipe that uses a sauce.
Often such recipes will say something like, "Add a jar of alfredo sauce."
I'd be happy to explain some of the basics re: stocks vs. broths, white
vs. brown stock, roux vs. beurre manie, bechamels vs. cream sauces,
etc. That way you could make your own alfredo sauce (for example),
and a much better sauce than comes out of the bottle, if you'd like.
Also, there are some shortcuts you can take and get almost as
flavorful sauce as using the long methods.

However, it will take a lot typing on my part so I'd like to know if anyone
is interested in this matter first? I suppose the list owner might prefer
for you to respond to this question "off list" so I welcome you to do so.

Also, I will appreciate it if the list owner will tell me if is preferable
for
me to addresses sauce making on or off list.

I await your responses. - Chef Minky