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Recipe: Roasted Red Pepper Sauce

This simple sauce adds a hit of piquant flavor and gorgeous red color to sautéed or grilled meat, chicken, fish, or vegetables.

Recipe: Rosemary Garlic Cream Sauce

This silky, luxurious sauce with a deep, rich flavor from roasted garlic, fresh rosemary, and our Glace de Poulet Gold, is the perfect way to dress up simple roasted or baked chicken.

Recipe: Rosemary Garlic Cream Sauce for Game

This silky, luxurious sauce with a deep, rich flavor from roasted garlic, fresh rosemary, red wine, and our roasted venison stock, is the perfect way to dress up all manner of roasted or grilled game.

Recipe: Rosemary Mustard Sauce

This simple red wine sauce with mustard makes a nice addition to a roast pork loin or leg of lamb.

Recipe: Rosemary Peppercorn Sauce

Spoon this fragrant sauce over grilled poultry, fish, or vegetables, and you'll never think of them as bland and unexciting again. It's sure to become a staple of your cooking repertoire. You can also substitute tarragon for the rosemary or red wine for the white wine to create some delicious variations.

Recipe: Salmon Filets Poached in Tomato and Olive Sauce

A traditional Italian way of cooking fish--simmer it in a flavorful tomato sauce studded with olives and capers and scented with white wine and rosemary--and don't forget the garlic! Delizioso!

Recipe: Sauce Allemande

Translated as "German sauce," this silky, traditional French sauce is enriched with egg yolks and cream and flavored with a hint of mushroom and lemon. Serve it as is with chicken or vegetables, or try adding chopped fresh herbs or minced capers to make a delicious variation.

Recipe: Sauce Aurore

The gorgeous pinkish-red color of this sauce earned it the name aurore, French for sunrise. The color comes from the concentrated tomato purée added to a classic velouté, along with some butter, to make a smooth sauce with surprisingly deep flavors. It's terrfic with eggs, fish, chicken, and vegetables.

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 Chasseur

"Chasseur" means "hunter" in French, and this classic sauce traditionally made with wild mushrooms is a tribute to the mushroom hunter, as well as the perfect complement for wild game. It's deep, savory flavor, accented with tomato, white wine, brandy, and fresh herbs also makes it just the right sauce for sautéed chicken, or any roast poultry, beef, pork, veal, or vegetables.

Recipe: Sauce Chivry

Flavored with fresh herbs and white wine and finished with butter, this classic sauce enriches chicken, fish, vegetable, and egg dishes.

Recipe: Sauce Diable

This spicy, tangy sauce was traditionally served in France with chicken or poultry prepared á la diable: split, grilled, then sprinkled with bread crumbs and browned under a broiler. Use Sauce Diable to add some peppery zest to your grilled or roasted chicken, pork, or vegetables.

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 Fines Herbes

Fines herbes, a classic French mixture of very finely chopped parsley, chervil, tarragon, and chives, adds a fresh, bright flavor to this sauce. Infused with white wine and finished with butter, it's just the right touch for chicken, veal, vegetable, or egg dishes.

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 Lyonnaise

According to renowned Lyonnaise chef Paul Bocuse, "In Lyon we put onion in almost everything." French onion soup originated in Lyon, as does this simple and versatile onion-scented sauce. It's superb with mashed potatoes or roasted vegetables, grilled or roasted beef, pork, lamb, game, or poultry.

Recipe: Sauce Merlot

Everyone loves a robust, aromatic sauce on roast veal, beef, venison, or lamb. Our Merlot sauce adds a sophisticated flourish to just about any meat and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!

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 Poivrade alla Marsala or Madeira

This luscious sauce is the perfect complement to any grilled or roasted cut of beef, pork, veal or game, including flavorful birds like squab. Serve it on a grilled steak, roasted tenderloin of pork, seared venison cutlets, pan-roasted veal chops, or roasted vegetables. Your guests will be dazzled and you’ll celebrate how simple it is to prepare.

Recipe: Sauce Provençal

Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.

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: Sautéed Turkey Cutlets with Lemon-Caper Sauce

A quick turkey dinner that has all the style and elegance of veal piccata. Jus de Poulet Lié Gold makes the sauce taste rich with less butter than might be used in the Italian classic. Serve with mashed potatoes or pasta to absorb all the savory, lemon-scented sauce.
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Classic French Stocks and Sauces