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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: Mushroom Gravy

The deep, savory mushroom flavor of this gravy beautifully complements potatoes, noodles, roasted vegetables, and roasted meats and poultry.

Recipe: Oyster Stew with Mushrooms

This rich and creamy stew filled with plump oysters and savory mushrooms is a southern favorite. Serve it as a first course for an elegant meal or with a green salad and bread for a delicious cool weather meal.

Recipe: Pasta with Escarole, Beans, and Sausage

This hearty pasta makes a superb one-dish meal. Keep it spicy with hot Italian sausage and a sprinkle of red pepper flakes, or tone it down by using sweet Italian sausage and going easy on the red pepper. Feel free to substiitute other seasonal greens for the escarole, too.

Recipe: Pasta with Summer Squash and Tomatoes

A terrifically simple summer dish--sauté some fresh veggies, add our Veggie-Stock Gold, fresh herbs, and a little butter, and toss with warm pasta. Delicious!

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: Quick Braised Chicken with Oranges and Ginger

The sweet tang of oranges, marmalade, and spicy ginger combine to make the perfect complement for tender braised chicken in this delicious, meal-in-minutes dish. Make it in the summer with peaches and peach butter or in the fall with apples and apple butter.

Recipe: Quick Cider-Braised Chicken with Apples and Onions

Perfect for a weeknight dinner, this easy-to-put-together dish is a great way to enjoy apples in the fall. Serve it with roasted butternut squash and brown rice or baked potatoes for a delicious autumn dinner.

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 Bean Stew with Swiss Chard and Tomatoes

A hearty, Italian-style stew for a chilly evening--and it's simple to prepare!

Recipe: Red Wine Beef Fondue with Blue Cheese Dipping Sauce

Who said meat fondues have to mean cooking meat in a pot of hot oil? In this fondue, tender chucks of beef are cooked in a flavorful mix of our brown stock and red wine. It's absolutely delicious--and the blue cheese dipping sauce is a bonus!

Recipe: Rice Pilaf with Onion and Fennel

A simple and delicious rice dish with the fragrance of fennel--serve it with chicken, fish, vegetables, or veal.

Recipe: Roast Beef Sandwich Au Jus

A simple, classic sandwich with a tasty dipping sauce great for lunch or supper on a busy night.

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: 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 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 Piquant

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.

Recipe: Savory Herb Biscuits

These tender biscuits are wonderful with things like cheese, ham, and scrambled eggs and bacon. You can also cut them in bite-size rounds and split them to make a tasty appetizer with a thin slice of duck breast and a dab of honey mustard sandwiched between the halves.

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: Simple Braised Greens

Escarole, chard, collards, spinach, kale, or turnip, mustard, or beet greens--this simple technique is perfect for cooking all of them! A little olive oil, a bit of our Veggie-Stock Gold, and some aromatics bring out the delicious flavors of leafy green veggies.

Recipe: Simple Grits

A staple of Southern cooking, grits are a terrific side with any dish that has a savory sauce. They are incredibly simple to make and wlll hold, covered, on your stove top over very low heat while you finish the cooking the rest of the meal.

Recipe: Simple Turkey Soup with Barley

This hearty, warming soup is a great way to use leftover turkey to create a simple supper. Just simmer some vegetables and barley in savory turkey stock and add some turkey. A green salad and some good country bread (or leftover Thanksgiving rolls--if there are any) round out the meal.

Recipe: Sloppy Louies

Here's Chef Louie's twist on an all-American classic, the Sloppy Joe. A favorite of kids of all ages, this sandwich made with flavorful meat sauce ladled over a toasted bun started appearing on American lunch counters and dinner tables during the Great Depression. It's still popular, and never better than when made from scratch with the best ground beef and our Glace de Viande.
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Classic French Stocks and Sauces