A good sauce is essential, whether you're dishing up meat or vegan fare. A Michelin-starred chef spells out what matters when you make sauce and says the key ingredients are time, commitment and love.

"Homemade is simply the best," says the 34-year-old, who works as a sous chef at the Grootbos private nature reserve on the southern coast of South Africa.He and his colleague Jurie Swart, executive ...