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Elegant Sauces

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Recipe: Madeira Sauce

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.

Recipe: Maple Mustard Pan Sauce

The smoky sweet flavor of maple syrup combines with zesty whole-grain mustard to make a simply perfect sauce for sautéed or roasted pork, duck, or chicken.

Recipe: Maple-Chipotle Barbecue Sauce

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.

Recipe: Marchand de Vin Sauce

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.

Recipe: Mediterranean Mushroom Olive Sauce

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.

Recipe: Mole Sauce

Mexican cooking at its sweet and savory finest: a complex mixture of the smoky heat of dried chiles, 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.

Recipe: Mushroom Au Poivre Sauce

Red wine, mushrooms, and black pepper: perfect with your favorite lamb or veal chop, as well as a ribeye steak or roast chicken.

Recipe: Mushroom Ragout

Succulent mushrooms cooked slowly with red wine, garlic, and our mushroom essence, with deep flavor notes from some surprise Asian ingredients. This chunky sauce is delicious over grilled veggies, chicken, pork, steak, or salmon--or with pasta or rice.

Recipe: Mustard and White Wine Sauce

This versatile sauce is perfect served with any poached or braised firm-fleshed fish.

Recipe: Mustard Tarragon Butter Sauce

This silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken.

Recipe: Normandy-Style Pan Sauce

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 pork, but equally delectable with veal or chicken.

Recipe: Orange-Scented Sauce for Duck and Chicken

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.

Recipe: Parmesan Broth

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.

Recipe: Pea Sauce with Chives

Fresh or frozen peas and oniony chives combine beatifully in this creamy sauce. It's the perfect complement to salmon, sea scallops, or chicken--or try it tossed with pasta, some sautéed mushrooms, and crumbled bacon.

Recipe: Poblano Chile Sauce

The smoky flavor of roasted poblano chiles gives a savory depth to this simple sauce. Use it with your favorite Mexican or Tex-Mex dishes like enchiladas or tacos, or serve it with grilled chicken, burgers, meat, or fish.

Recipe: Port Wine Sauce for Wild Game

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.

Recipe: Pumpkin Sauce

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, chicken, or veggies, or with pasta, topped with chopped walnuts or hazelnuts and grated Parmesan or crumbled goat cheese.

Recipe: Quick Champagne Velouté Sauce

Ladle this luxurious sauce over baked white fish, poached chicken, or steamed spring vegetables.

Recipe: Quick Port Wine Sauce

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.

Recipe: Quick Spinach Velouté

The earthy flavors of spinach and onion and the richness of cream make this just the right sauce for poultry or seafood.

Recipe: Quick White Wine and Herb Sauce

Known in traditional French cuisine as Chivry Sauce, this simply delicious blend of herbal flavors and white wine enhances seafood, chicken, egg dishes, or vegetables.

Recipe: Red Eye Barbecue Sauce

This dark, flavorful barbecue sauce gets some of its great flavor from coffee, just like tradtional Southern red eye gravy. With spices, tomato ketchup, sweet dark brown sugar, and the meaty, deep flavor of our demi-glace, it's a winner. Try it with grilled meats, game, or poultry, or stirred into a pot of chili or baked beans.

Recipe: Red Wine and Peppercorn Sauce

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.

Recipe: Red Wine Sauce

This rich, savory sauce infused with the flavor of red wine is the perfect match for beef, from tenderloin to steaks to burgers, as well as lamb and game. It's delicious as is, or you can create your own variations by adding sautéed mushrooms, cracked black peppercorns, or a spoonful of raspberry jam--or whatever works well with your dish.
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Classic French Stocks and Sauces