when it comes to sauces, one has to be patient, especially if you need to reduce it. most people don’t have that type of patience in the kitchen.
You’re right. I’ve got a friend who is a very good cook who takes days to make stock sometimes. Starts with a very large pot and works his way down to a small one. Then he freezes some of the stock in cubes and uses those one at a time with some meals.
I was referring to fairly quick simple sauces so you don’t wind up with dry food.
Overcooking meat, fish and fowl is a major sin to me.