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Recipe: Sea Scallops in Thai Yellow Curry Sauce

Spicy, fragrant, and silky smooth, Thai yellow curry sauce is the perfect foil for sweet sea scallops and baby corn, brightened with fresh herbs and sprinkle of red bell pepper. This easy-to-prepare dish is a great way to begin experimenting with delicious Thai curries.

Recipe: Seared Duck Breasts with Beaujolais Plum Sauce

The sweet and savory plum wine sauce with hints of rosemary and bay is the perfect complement to juicy, crisp-skinned duck. If you like, roast or sauté some fresh plum halves in a little butter to serve on the side.

Recipe: Simple Roast Chicken with Garlic and White Wine Pan Sauce

Comfort food at its best--tender chicken roasted to a burnished golden brown, napped in a garlic-scented pan sauce rich with savory pan drippings. It will go beautifully with a side of mashed potatoes and some buttered green beans.

Recipe: Smoky Kansas City Style Barbecue Sauce

A little smoky flavor enhances the taste of this classic barbecue sauce. Brush it on smoked ribs, grilled chicken, pork chops, or steaks, or stir it into baked beans.

Recipe: Spicy Coffee Demi-Glace

The deep, smoky flavor of coffee and the heat of jalapeño pepper give a new dimension to beef or lamb.

Recipe: Spicy Ginger Garlic Sauce

Try this complex, Asian-inspired sauce over steamed fish, chicken, or vegetables.

Recipe: Spicy Raspberry Barbecue Sauce

This sweet and tangy sauce is terrific with grilled pork, beef, sausages, or chicken.

Recipe: Tarragon Cream Sauce

A flavorful white wine sauce enriched with cream and fresh tarragon--perfect over roasted salmon, baked chicken, or seared pork medallions.

Recipe: Venison Medallions with Cranberry Thyme Sauce

Tender slices of venison napped in a ruby red cranberry sauce accented with thyme and port. Serve it with baked sweet potatoes and roasted brussel sprouts for an elegant fall or winter supper.

Recipe: White Wine Sauce

This silky sauce works beautifully with chicken, vegetables, and seafood. The subtle tang of white wine and the savory flavors of shallots and herbs blend beautifully in our Fond de Poulet Gold® chicken stock. It's delicious as is, or you can create your own variations by adding sautéed mushrooms, a spoonful of tomato paste, chopped fresh herbs, or whatever works with your dish.

Recipe: Wild Mushroom Sauce

Studded with wild mushrooms and enriched with cream and our Demi-Glace Gold, this full-flavored sauce complements grilled or roasted meats, game, poultry or vegetables.
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Classic French Stocks and Sauces