Time to concentrate, not on recipes with lots of ingredients, but on reductions.

A reduction may be the simplest solution to saucing. The technique involves decreasing the amount of a cooking liquid by heating it until some water evaporates, which thickens the liquid and concentrates its flavor.

Cook or roast most meats or poultry and you’ll have pan juices for turning into a sauce.

How you use reductions is limited only by your creativity. James Peterson’s “Essentials of Cooking” is proof. His steps for sauteed chicken breasts are a model for other meats. Saute meat until browned and cooked to desired doneness; set aside. Drain all but 1 tablespoon fat from pan, saute an aromatic element (onion, garlic, shallots), then deglaze (with red wine, cognac or water), loosening pan bits, reducing liquid. Add broth and reduce to a sauce consistency, before finishing with herbs, vegetables and a bit of butter or cream.