The next answer is a simple pan sauce.
After sauteing a protein in a pan, there are caramelized bits of fat, spice, and flesh that make for a great sauce base.
Getting those bits into a sauce takes a little work, but it's easily accomplished by adding an acidic liquid to the pan and allowing it to deglaze, or breakdown the fatty bits into the sauce.
You can deglaze with red or white wine, stock and lemon juice, or alcohol (be careful if it's high proof, since it will flame). After adding the acid, stir to break up the bits and let simmer for long enough to reduce the liquid about 30 to 50 %, longer for thicker sauces.
Then add fat, either butter, oil, or cream, and whatever seasonings (tomato paste, mustard, Worcestershire sauce, etc. you want in the sauce). Simmer for just long enough to incorporate the ingredient (1-2 minutes max).
This is a good technique because it can work with any pan-cooked dish and whatever ingredients you have around.
The basic steps are the same, but the results are varied and quite tasty.
Suggestions I have would be a basil pesto sauce, bbq, or a sweet chili sauce. I have not tried this, but rather than ranch, I wonder if you could do something with caesar?
Best Answer
Yes, Carême published cookbooks, which were the most popular cookbooks in print in France in their day. They're still available in various editions and historical book collections. The primary ones would be the two-volume set Le Pâtissier Royal, republished in French a few years ago by Hachette, and translated into English by Andesite. These have recipes for the Mother Sauces, for 18th century values of "recipe".
It's well out of copyright, so you should also be able to find a free PDF of the book somewhere, although Project Gutenberg doesn't have one.
Let me also recommend the book Cooking for Kings, Carême's biography, which is an excellent read.