"If you’re cooking with a protein like meat or a fish or something and you’ve got like bones left over... you cut out the bone, and you have meat left on there or you’ve got your carcass from a fish you just filleted," she explained.
"If you just use every part of the animal, and you use that to make a reduction," she added.
You then start browning off some garlic and onions and then chop up the bones and throw them in together.
"And just brown everything off."
Maja said to then just glaze it with some good white wine or "whatever wine you’ve got on hand", depending on what sauce you’re trying to make.
"Cook it down with some aromats and make a really, really, nice sauce to go with whatever protein it is you’re serving," she said.
"Because you’re not wasting any part of what you’re using and you’re creating something that goes really well with it and who doesn’t love a good sauce?"
Maja had the opportunity to show off her incredible sauce making skills on the show, where she served up a delicious scampi linguine dish. And despite it being near perfect, she revealed a slight regret for how the sauce turned out.
"With the scampi dish I was really proud of that, like I obviously wish that the sauce I plated up with it worked out really well, the judges loved the flavour but I wanted it to be like foam," she said.
"Apart from that I was really proud of that dish and that I really pulled that through," she added.