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Recipe: Sauce Bercy

This classic French sauce for fish is named after Bercy, a district of Paris known for its wine markets. The sauce is based on a classic velouté sauce made with our Fumet de Poisson Gold, and enriched with dry white wine, shallots, parsley, and butter. It's delicious with any sautéed, baked, broiled, or poached fish, from salmon to sole.

Recipe: Sauce Bonnefoy

Often called “White Bordelaise,” this traditional French sauce is enriched with white wine instead of red wine like Bordelaise sauce, and is based on velouté sauce instead of demi-glace. The result is a silky, rich sauce, accented with tarragon, that beautifully complements roast chicken, turkey, veal, or hearty fish dishes.

Recipe: Sauce Charcutière

This tangy mustard sauce is a French bistro classic--perfect with sautéed or roasted pork or sausages.

Recipe: Sauce Duxelles

This classic French mushroom sauce gets its rich flavor from a quickly made mushroom paste (duxelles) and our French demi-glace. It can be served with a wide variety of dishes, including beef, veal, poultry, seafood, vegetables, and eggs. Vary the sauce if you like by substituting our veal, roasted chicken, or roasted veggie demi-glaces. Bon Appetit!

Recipe: Sauce Italienne

A touch of tomato, some savory smoked ham, mushrooms, and herbs make this traditional French sauce a perfect complement to beef, lamb, pork, or chicken.

Recipe: Sauce Périgueux

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.

Recipe: Sauce Ravigote

The name for this classic French sauce is from the French word ravigoter--to invigorate. It's a versatile shallot and herb sauce--invigorated with white wine and the piquant flavor of white wine vinegar. Serve it over fish, shellfish, poultry, veal, or pork.

Recipe: Sauce Supreme

This rich, velvety, ivory-colored sauce has a deep chicken flavor that perfectly complements poached, baked, or roasted chicken. It's a time-honored French classic, made by adding cream and, if you like, a hint of mushroom essence to a velouté sauce.
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Classic French Stocks and Sauces