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What's For Dinner? - Elegant Sauces
A simple sauce that incorporates the deep flavors of roasted pan juices and red wine to serve with your favorite roast.
This sauce is excellent as an addition to any pan-seared, oven-baked, or grilled fish.
Make this sauce in high summer, when basil is abundant. With cream, sun-dried tomatoes, and Parmesan, this sauce is the perfect way to dress up your favorite pasta.
A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!
Need something different to jazz up roasted or grilled pork? Think outside the box and try this tangy sweet-and-sour sauce made with grapes and fresh herbs, savory notes from shallots and our Glace de Viande, and a zing of balsamic vinegar. It's also delicious with duck or lamb.
Thanks to Chef Michaelangelo (Mick) Rosacci of Tony's Market in Denver for this luscious sauce recipe that makes the perfect accent for bison, venison, or elk steaks hot off the grill. Chef Mick recommends trying the sauce with grilled game burgers, as well.
The spicy tang of ginger, the aroma of garlic, and red-chili heat are complemented by Chinese rice wine and toasty sesame oil in this classic sauce. Use it to accent the flavors of stir-fried vegetables, seafood, chicken, pork or beef, or serve it as a dipping sauce with your favorite Asain dumplings.
This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.
This simple, traditional sauce made with chicken stock is one of the five "mother sauces," from which many other sauces can be made by adding a variety of differenct ingredients. It's delicious on its own with roasted, poached, or sautéed chicken or with egg dishes--just add a little cream if you like.
A simple purée of corn simmered in our Fond de Poulet Gold--with a little white wine, thyme, and cream. It's superb spooned over sautéed sea scallops or trout, or as an accompaniment to grilled chicken or salmon.
This smooth, spicy sauce is the traditional French version of curry, based on Classic Velouté, rich coconut milk, and fragrant curry powder. Ladle this versatile sauce over poultry, meat, fish, eggs, or vegetables for a delightful—and different—flavor addition.
A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast.
The tangy flavors of oranges and lemons combine beautifully with sweet butter, shallots, and the savory richness of our Glace de Canard Gold to make the perfect sauce for sautéed duck breasts, pork chops, veal cutlets, or chicken breasts.
Ladle this simple sauce over grilled chicken, pasta, vegetables, or use it as a dipping sauce for bread.
Bold, spicy accents of ginger and pepper--serve it over beef, veal, pork, lamb, or duck.
A stunning sauce with layers of intriguing flavors; great for veal, beef, pork, or chicken.
A fiery combination of island spices and pepper-fueled heat, this barbecue sauce will transport you to the Caribbean. It's perfect to brush on chicken or pork like they do in Jamaica, but it's also great on beef and lamb.
A smooth, luscious sauce with the tang of lemon and fresh herbal notes of dill. Try it spooned over chicken or veggies hot off the grill.
This rich and sophisticated sauce is the ideal complement to a standing beef rib roast or other cuts of beef, veal, or lamb.
This classic sauce made with a sweet, smoky fortified wine from Portugal has an amazingly complex flavor but very few ingredients. It's the sauce of choice for Beef Wellington or a simple roasted beef tenderloin, and it's the perfect complement to game, lamb, or pork. You can substitute other fortified wines like Marsala or Port for different but equally luscious results.
The smoky sweet flavor of maple syrup combines with zesty whole-grain mustard to make a simply perfect sauce for sautéed pork, duck, or chicken.
Smoky hot chipotles, sweet maple syrup, and savory roasted peppers team up to make a great barbecue sauce. Brush some on pork spareribs, steaks, or chicken quarters just before they're done cooking and pass the rest at the table.
This luxurious and classic red wine sauce, accented with herbs and peppercorns and finished with butter, makes an elegant complement to beef, veal, lamb, or game.
Add a new twist to grilled meat, chicken, fish, or vegetables with this earthy sauce redolent of mushrooms, olives, sun-dried tomatoes, herbs and red wine, enriched by our Veggie-Glace Gold.
Mexican cooking at its sweet and savory finest: a complex mixture of the smoky heat of dried chilies, aromatic toasted spices, garlic, tomatoes, nuts, and raisins, with an almost magical depth created by the addition of a small amount of unsweetened chocolate. This classic sauce is worth every minute it takes to create. Mole is traditionally served with turkey, but it also pairs beautifully with chicken, pork, or veal.
Savory morels and fresh herbs lend their flavors to poultry, lamb, veal, or vegetables. Great with roasted spring asparagus!
Red wine, mushrooms, and black pepper: perfect with your favorite lamb or veal chop, as well as a ribeye steak or roast chicken.
Looking for the perfect topping for a strip steak sizzling on the grill? This is it. Succulent mushrooms cooked slowly with red wine, garlic, and our mushroom essence--with deep flavor notes from some surprise Asian ingredients. These mushrooms are also delicious with grilled pork, chicken, veggies, or tuna.
This versatile sauce is perfect served with any poached or braised firm-fleshed fish.
This simple red wine sauce with mustard makes a nice addition to a roast pork loin or leg of lamb.
This silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken.
This fragrant sauce is made with apples, apple brandy, cider, mustard, and cream, all brought together by our rich roasted chicken stock. It's classic paired with sautéed pork chops, but equally delectable with sautéed veal or chicken cutlets.
A rich, complex sauce with the subtle spice of green peppercorns and luscious orange flavors melded with cream and our savory Glace de Canard Gold.
A piece of rind from Parmesan cheese adds a great layer of flavor to our Fond de Poulet Gold. Use this umami-rich broth to simmer tortellini and asparagus or spinach for a light soup, or pour some around a serving of your favorite risotto to bring out its flavors.
Fresh or frozen peas and oniony chives combine beatifully in this creamy sauce. It's the perfect complement to lamb or fish--or try it tossed with pasta, some sautéed mushrooms, and crumbled bacon.
One of our favorite simple game dishes is pan-fried pheasant breasts served with this tangy sauce. It is also excellent with pan-fried venison cutlets and roast partridge.
A savory, creamy sauce with a hint of nutmeg and a sprinklling of sage, kicked up with a dash of red pepper--serve it over grilled pork or chicken, or with pasta, topped with chopped walnuts or hazelnuts and grated Parmesan or crumbled goat cheese.
A silky smooth white wine sauce with a hint of lemon--serve it with seafood, poultry, or vegetables.
An amazingly versatile sauce made with paprika, onion, mustard, and beer or cider. It works with grilled chicken, pork, veal, egg dishes, seafood, vegetables, or rice.
Ladle this luxurious sauce over baked white fish, poached chicken, or steamed spring vegetables.
The blend of herbal flavors in this white wine sauce enhances seafood, chicken, egg dishes, or vegetables.
The mellow sweetness of port blends with the flavors of red wine and savory shallots to make this sauce a beautiful complement to a seared steak with blue cheese, a roast beef or pork tenderloin, leg of lamb, or a thick smoked pork chop.
This refreshing sauce, flavored with the tang of vinegar, white wine, and herbs, complements mussels, salmon, or chicken.
A swirl of tomato in More Than Gourmet White Wine Sauce, finished with butter--simply delicious over chicken, veal, fish, pasta, or vegetables.
The earthy flavors of spinach and onion and the richness of cream make this just the right sauce for poultry or seafood.
This red wine reduction features an intense red wine flavor, heightened with rosemary and a hint of garlic, making this sauce a great accompaniment to steaks, lamb or any other red meat.
This simple sauce adds a hit of piquant flavor and gorgeous red color to sautéed or grilled meat, chicken, fish, or vegetables.
Spoon this fragrant sauce over grilled fish or poultry and you'll never think of them as bland and unexciting again. It's sure to become a staple of your cooking repertoire. You can also substitute tarragon for the rosemary or red wine for the white wine to create some delicious variations.
Translated as "German sauce," this silky, traditional French sauce is enriched with egg yolks and cream and flavored with a hint of mushroom and lemon. Serve it as is with chicken or vegetables, or try adding chopped fresh herbs or minced capers to make a delicious variation.
The gorgeous pinkish-red color of this sauce earned it the name aurore, French for sunrise. The color comes from the concentrated tomato purée added to a classic velouté, along with some butter, to make a smooth sauce with surprisingly deep flavors. It's terrfic with eggs, fish, chicken, and vegetables.
