Our Pantry - Recipes Using French Veal Demi-Glace

Tender veal meatballs, gently braised in our Demi-Glace Gold, make the perfect appetizer or a savory main dish served over home-style mashed potatoes.

A stunning sauce with layers of intriguing flavors; great for veal, beef, pork, or chicken.

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, poultry, roasted vegetables, or pork, especially an Easter ham.  You can substitute other fortified wines like Marsala or Port for different but equally luscious results.

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.  Try it with our Roasted Chicken Demi-Glace or our Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.

Serve this spicy, intense sauce over grilled steaks, tenderloin, or other cuts of beef.  Or make the sauce with our Roasted Chicken Demi-Glace or Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.

"Chasseur" means "hunter" in French, and this classic sauce traditionally made with wild mushrooms is a tribute to the mushroom hunter, as well as the perfect complement for wild game.  It's deep, savory flavor, accented with tomato, white wine, brandy, and fresh herbs also makes it just the right sauce for sautéed chicken, or any roast poultry, beef, pork, veal, or vegetables.

This spicy, tangy sauce was traditionally served in France with chicken or poultry prepared á la diable: split, grilled, then sprinkled with bread crumbs and browned under a broiler.  Use Sauce Diable to add some peppery zest to your grilled or roasted chicken,pork, or vegetables.

Fines herbes, a classic French mixture of very finely chopped parsley, chervil, tarragon, and chives, adds a fresh, bright flavor to this sauce.  Infused with white wine and finished with butter, it's just the right touch for chicken, veal, vegetable, or egg dishes.

According to renowned Lyonnaise chef Paul Bocuse, "In Lyon we put onion in almost everything."  French onion soup originated in Lyon, as does this simple and versatile onion-scented sauce.  It's superb with mashed potatoes or roasted vegetables, or serve it with grilled or roasted beef, pork, lamb, game, or poultry.

This rich, classic sauce is flavored with Madeira and pungent, earthy black truffles, which are a specialty of Périgueux, a city in the Perigord region of southwestern France.  Julia Child recommended Sauce Périgueux for "filet of beef, fresh foie gras, veal, egg dishes, and timbales," all delicous ways to enjoy the luxury of truffles.

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat.  "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty,  flavorful way, of course.  In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.

Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine.  Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.

This classic white wine sauce accented with mustard is excellent with pork or any grilled or roasted meat or poultry, as well as roasted vegetables.

The smokiness of bacon begins a sauce full of Southwestern-style flavor: onion, garlic, chile, herbs, tomatoes, and corn, with a little kick of Tabasco.  Toss it with penne pasta and some fresh cilantro for an out-of-the-ordinary weeknight dinner.

Studded with wild mushrooms and enriched with cream and our Demi-Glace Gold, this sauce complements grilled or roasted beef, veal, chicken, or other meats or poultry.