Pro tip: I finally hit 500 sauce batches in one year and here's what I learned

I started tracking every sauce I made in my kitchen last January. By December I hit exactly 503 batches, which surprised me because I thought I was doing maybe 300. The big takeaway was that making my own veal stock from scratch for demi-glace saved me about $2 a quart compared to buying good store stuff. Has anyone else ever counted how many sauces they pump out in a year?

3 comments

3 Comments

casey8432mo ago

Whoa, that's a ton of sauces. I heard somewhere that professional chefs can crank out over 1,000 a year, so you're not too far off.

gray_roberts2mo ago

1000 is total nonsense. Casey843 probably got that from a YouTube short.

shane2441mo ago

Probably got it from one of those "chef reacts" videos where they're blindfolded or something. Reminds me of this local BBQ guy near me who claims he has 47 different dry rubs. I asked him how he keeps them straight and he said he names them after his ex-girlfriends. I didn't ask which one the Carolina gold was.