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Recipe: "Au Jus" for Beef or Veal

A simple sauce that incorporates the deep flavors of roasted pan juices and red wine to serve with your favorite roast.

Recipe: Ancho Chile Sauce

The rich smoky flavors of ancho chiles and roasted red peppers marry beautifully in this Mexican sauce. Try it with poached, scrambled, or baked eggs for a delicious brunch dish or use it to make enchiladas. We also like to serve it with grilled veggies, chicken, fish, or meat. Olé!

Recipe: Basil Sauce de Mer

This sauce is excellent as an addition to any pan-seared, oven-baked, or grilled fish.

Recipe: Basil Sauce for Pasta

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.

Recipe: Best Barbecue Sauce

A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!

Recipe: Black Grape and Balsamic Sauce

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 beef or lamb--or make it with our venison stock for the perfect sauce for wild game.

Recipe: Chef Mick's Grilled Game Steaks with Berry Sauce

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. All you do is add some berries and preserves to our Red Wine Sauce recipe! Chef Mick recommends trying the sauce with grilled game burgers, and it's also delicious with beef, veal, or lamb.

Recipe: Chinese Brown Sauce

The spicy tang of ginger, the aroma of garlic, and red-chile 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.

Recipe: Classic Bordelaise Sauce

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.

Recipe: Classic Velouté

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.

Recipe: Corn Cream Sauce

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.

Recipe: Curry Sauce

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.

Recipe: Dried Cherry Cognac Glace

A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast, or with lamb or venison.

Recipe: Duck Fat Caramel Sauce

There's a fantastic little restaurant in Portland, Maine called Duck Fat. They serve an amazing duck fat caramel milkshake, an exquisite combination of sweet and savory, and this sauce is inspired by that milkshake. Use it to make a caramel milkshake of your own, or drizzle it over vanilla ice cream, an apple or pear tart, or a flourless chocolate cake--or you can just eat it with a spoon straight from the container, as we might admit to doing.

Recipe: Fresh Citrus Pan Sauce

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.

Recipe: Garlic Sauce

Ladle this simple sauce over grilled chicken, pasta, vegetables, or use it as a dipping sauce for bread.

Recipe: Ginger Red Wine Sauce

Bold, spicy accents of ginger and pepper--serve it over beef, veal, pork, lamb, or duck.

Recipe: Gluten-Free Demi-Glace

The classic French mother sauce--now gluten-free. The secret? Our Glace de Viande Gold and a little rice flour. The deep flavor of this velvety sauce is delicious on its own--or with splash of Madeira or Port, a handful of sautéed mushrooms, or a sprinkling of chopped fresh herbs.

Recipe: Green Chile Sauce

In this traditional Mexican sauce recipe, the sweet, mellow heat of roasted chiles is combined with tart tomatillos and rounded out with some onion, garlic, oregano, and cilantro. It's perfect for pouring over enchiladas or topping grilled chicken, fish, or pork.

Recipe: Grilled Shrimp Kabobs with Coconut Curry Sauce

Enjoy these shrimp kabobs, a summer treat from the grill: succulent grilled shrimp and multicolored bell peppers bathed in a rich, smooth coconut sauce accented with curry and a dash of rum. Serve it with fragrant steamed jasmine rice. You will have never tasted better shrimp kabobs than these.

Recipe: Jamaican Jerk Barbecue Sauce

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.

Recipe: Julianna's Fish Fillets with Tarragon Shallot Cream Sauce

Tender sautéed fish napped in a light creamy sauce flavored with tarragon and shallots, this dish is elegant enough for company and simple enough for a weeknight family dinner. The recipe comes from a great cook and MTG sauce team member.

Recipe: Julia's Classic French Tomato Sauce

We've adapted this recipe for tomato sauce from Julia Child's Mastering the Art of French Cooking. We don't know if the French have been making tomato sauce as long as the Italians, but this sauce is one of the five traditional French "mother sauces," which are all delicious on their own or as bases for variations made with added ingredients. This sauce is rich in savory flavor from gently cooked vegetables and ham and the addition of our hearty brown stock. Enjoy it over pasta or in any dish that calls for a good tomato sauce.

Recipe: Lemon Dill Sauce

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.
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