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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.

Recipe: Linguine with White Clam Sauce

This classic Italian dish is simply divine. Tender clams, garlic, white wine, and fresh herbs all come together in a light sauce made with our flavorful seafood stock.

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: 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: 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: 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: 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: Pork Cutlets and Apples with Apple-Balsamic Sauce

This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.

Recipe: Prime Rib with a Peppercorn Crust and Madeira Sauce

A grand roast perfect for a special occasion or a Sunday supper: succulent, tender beef with the spicy crunch of peppercorns and silky Madeira sauce. Serve it with mashed potatoes and a bottle of your favorite hearty red wine and wow everyone around your table!

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 Allemande Sauce

A silky smooth white wine sauce with a hint of lemon--serve it with seafood, poultry, or vegetables.

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 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.

Recipe: Roast Turkey Breast with Tarragon Pan Sauce

A whole turkey is grand for the holidays, but a juicy boneless turkey breast with delicious pan gravy is so easy and just the right size to savor any time of the year. As you slice the turkey, there's swirl of green herbs and Dijon mustard. Serve it hot or at room temperature.
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Classic French Stocks and Sauces