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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: 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: Braised Fish with Thai Curry Sauce

Spicy, fragrant, and silky smooth, green curry sauce is the perfect foil for tender braised fish. Serve it over steamed jasmine rice for a superb dish with the exotic flavors of Thailand.

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: Chicken and Spring Vegetables in Lemon Caper Sauce

Crisp breaded chicken cutlets with delicate spring vegetables in a bright, lemon-scented sauce--the perfect dish for your spring table. Quick and delicious!

Recipe: Chicken Fondue with Herb Dipping Sauce

A fresh twist on fondue: chunks of chicken are simmered in a savory broth flavored with white wine, garlic, and herbs and served with a simple herb dip. Try it with veggies like zucchini or mushrooms along with the chicken and serve with rice or steamed potatoes for a light and delcious meal.

Recipe: Chile Pasta with Tandoori Sauce

There are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion of Indian and Italian ideas. The sauce only looks complicated; it's really easy and can be made ahead, as can the entire dish.

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: 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: Duck Ragu

Ragu, a classic Northern Italian dish, is a thick hearty sauce made with red wine, tomatoes, aromatic vegetables, and, most importantly, meat, usually beef and pork. This version is made with flavorful, tender duck legs, a delicious twist that will bring raves from your dinner guests. Serve it ladled over a hearty pasta like pappardelle, or over garlicky mashed potatoes for a terrific chilly-weather meal.

Recipe: Duck with Red Wine Cream Sauce

A special-occasion dish: rich duck with a creamy red wine sauce. Serve it with wild rice and roasted butternut squash with sage for a gorgeous autumn feast!

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 Chicken with Asian Lime Ginger Sauce

Marinated in soy sauce and lime juice with ginger, garlic, and spices, chicken breasts are ready for a quick grill. You'll simmer the marinade with our Glace de Poulet Gold and add a little sesame oil and cilantro to make the perfect sauce.

Recipe: Herb-Crusted Leg of Lamb with Red Wine Sauce

The flavors of garlic, rosemary, and thyme permeate this succulent roast lamb. For a festive meal, serve it with some simple roasted potatoes, green beans tossed with walnuts and walnut oil, and that bottle of Cabernet Sauvignon or Zinfandel you've been saving for just the right occasion.

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.
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Classic French Stocks and Sauces