I love food that is doused in sauce. Especially Mexican food (like tacos or burritos) and Asian food (like stir fries) where everything is drenched.
The problem is, that a lot of the base ingredients in sauces are pretty potent. Like soy sauce or most hot sauces, if you “drenched” your food in it, it’d be too strong.
So what’s the secret? Do you basically just add a bunch of water to it?
I almost never make sauce from scratch.
You know that brown stuff that’s stuck to the pan after you sear meat or stir fry meat?
That’s called fond.
Add a little water, heat and stir to dissolve the fond, and add a little pre-dissolved cornstarch,i.e. a slurry, to thicken the boiling broth to make gravy.
It usually tastes just fine as is, but you can add spices, wine, sugar, salt or whatever.