To adjust a sauce that is too salty, add a diced potato to the mixture and allow to cook for ten minutes. To adjust a sauce that has no tang or is simply too bland, add a drop or two of lime, lemon or orange juice, to suit the dish and sauce, or a drop or two of vinegar. Let the sauce cook for five or ten minutes after the vinegar has been added to remove the alcohol. To adjust a sharp sauce, try sugar, honey, cream or cubes of unsalted butter to thicken and shine. Freeze some for croutons and breadcrumbs.
Stocks are more bountiful when the bone is cut into smaller chunks.
It's easy and so much better in the mouth and on the brain. Do the same with soups. Do you really want to sweat over your guests or dash to and fro when all you want is good food and good company. It doesn't matter if its not perfect, do your best, your guests won't know the difference unless they are Marco Pierre White or Gordon Ramsay. And then they'll argue with each other and not you.