We are classicists at heart, but sometimes even classicists take shortcuts. To deglaze a pan, we will use tea, like red wine. For Crème de Soja we’ll use soy sauce which tastes completely French. For a truly deceptive bordelaise, we’ll use balsamic, a dead ringer for the classic and complicated bordelaise. Each sauce will be paired with fish, chicken, and beef. Elevate your holiday with these simple yet complex “FAKE” French sauces.