You’ll Never Use Sauce From A Jar Again
When You Discover This Easy Way To Make Gravy

There are a lot of great home cooks out there, but many of them have a stumbling block in one particular area of the kitchen, they can't make gravy. Perhaps you have the same hurdle.

I interact with hundreds of home cooks every day. I answer their questions, I share their successes, I try to guide them through their challenges.

We share the same problem that I had many years ago, and this problem may be the singular reason a decent home cook named Todd Mohr made a dramatic life change and enrolled in culinary school 20 years ago.

Like the people all over the world that I now help with their cooking questions, I had a LOT of uncertainties and skill-gaps in my cooking back then.

I could roast a chicken. I could sauté some vegetables, I could grill a steak. I felt confident with those things. I was consistent, I could depend on the results.


But then, I’d cover it with a jarred sauce because I couldn't make gravy!


I was buying Alfredo Sauce in a jar, Beef Gravy in a can, even frozen Tomato Sauce! This is where my skill-gap was most evident.

What Chef Todd Mohr would like to tell Todd Mohr of 20+ years ago is that the key to making ALL sauces is the concept of Thickening Agents. If you can thicken a liquid so it sticks to food, you can make ANY sauce known to mankind.

With ONE method, you can make sauce for fish, sauce for chicken, sauce for beef, or any sauce you just dreamed up. It’s empowering!

I wish I had known that 20 years ago because it’s so simple.

Any sauce that you can dream up is made of the same three elements; 1) liquid, 2) thickener, 3) seasonings and flavorings. It’s that easy, 1-2-3.

But, the real skill lies in being able to create the appropriate thickening agent for the right liquid, the METHOD of creating a thickener that will be the foundation of your flavorful sauce.

I share the secrets to making great sauces that are original, flavorful, and didn’t come out of a jar in my Webinar Workshop, The 5 Skills Only Taught In Culinary School That Are Essential In All Of Cooking and you can claim your spot for FREE.

Sauce-making is a skill that immediately turns one cooked chicken breast into 10 different meals when you can just whip-up a variety of sauces using this ONE skill that I’ll share in my webinar presentation.

Discover the secrets and make gravy like the pros to add flavor, color, texture, moisture and appearance to ALL your dishes. Get your FREE admission to my Webinar and you’ll be making great sauces in your own home.

Discover the difference between how professionals and home cooks are taught in my next
FREE Webinar Workshop

Claim your FREE Spot for the next webinar session by CLICKING HERE
FREE Cook Webinar Event

About Chef Todd

Chef Todd Mohr is a Certified Culinary Educator who has empowered home cooks all over the world with the reliable, dependable, repeatable METHODS behind cooking that build confidence, generate creativity and enable anyone to cook with the ingredients THEY desire.


Leave a Comment

  • Etta Jiles
    12:25 AM - 17 May, 2020

    When I click on "Click Here," it takes me to a page that explain the 5 skills that will be taught in the webinar, but it doesn't have a link to register for the webinar. Am I missing something?

    • Chef Todd
      1:05 PM - 18 May, 2020

      Hi Etta!
      Please look at the big red button in the bottom right corner of the page where it says "Register Here".

  • Janell Jensen
    3:40 PM - 24 January, 2020

    What can be used to thicken sauces that does not contain dairy or any type of grain? Thanks!

    • Chef Todd
      2:43 PM - 27 January, 2020

      Hi Janell!
      There is a long list of sauce ingredient substitutions you can find on the internet. It depends on your dietary needs, but you could use cornstarch with a flavorful broth, OR thicken tomato sauce with tomato paste.

  • Rebecca Berghoff
    3:38 PM - 20 February, 2017

    I'm in!

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