Food without sauces can make food boring really fast. Make sure you know how to make these types of sauces.
- Bechemel Sauce
- Cornstarch slurry sauce
Better Than Bouillon is great for flavoring a bland bechemel sauce. Just less than a quarter teaspoon can flavor up a whole skillet of bechemel.
A little (no more than a squirt of) white wine vinegar or lemon juice stirred in at the end of making a sauce will make the flavors come alive. (Don't use apple cider vinegar)