I feel like I've got a pretty good grasp of things in the kitchen, but I rarely, if ever, make a sauce from the proteins I cook for dinner. Tonight, I'm making some cod. Usually, I'll just season the cod with salt, pepper, herbs de provence, and a little garlic powder and/or smoked paprika. It tastes great, but I feel like I'm leaving an opportunity for a decent sauce in the pan.
Is there a good ratio of fat to acid to aromatics to use when you come up with a sauce? I know, off the top of my head, that I've got some lemons, chives, and chicken broth at home. I try not to crack open the wine bottles during the week.
I know it seems like I'm asking specifically for this dish, but some general help with making sauces would be appreciated, too.
bon appetit
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