Close
You have no items in your shopping cart.
Search
Filters

Recipes by Product

At MTG, we have a real passion for cooking, be it a simple stew or an elaborate meal.  We don't just make the products, we cook with them too.  We have a lot of different tastes, to be sure, but you'll find a common ingredient in our pantries: MTG stocks and sauces. We share our recipes with one another, and we're really happy to share them with you.  Recipes for all occasions, cooking skills and dietary lifestyles, sorted by product.  We hope you enjoy them as much as we do. Good cooking! 

View as Grid List
Sort by
Display per page

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.

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!

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.

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.

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.

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.

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.

Sauce Robert

This classic white wine sauce accented with mustard is excellent with pork or any grilled or roasted meat or poultry, as well as roasted vegetables.

Sauce Supreme

This rich, velvety, ivory-colored sauce has a deep chicken flavor that perfectly complements poached, baked, or roasted chicken. It's a time-honored French classic, made by adding cream and, if you like, a hint of mushroom essence to a velouté sauce.

Sauerbraten

Old world comfort food in the German tradition: beef short ribs are marinated and then braised in a tangy combination of red wine, vinegar, and onions, then the braising liquid is thickened with crushed gingersnaps to make a flavorful sweet-and-sour gravy. Serve it over wide egg noodles for a hearty, cold-weather meal.

Sautéed Pork Tenderloin with Prunes

This simple and delicious dish comes from a friend of More Than Gourmet: James Peterson, an award-winning food writer, cooking instructor, and photographer. The sweet and savory sauce, studded with succulent prunes, is the perfect complement to tender slices of pork.

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.

Savannah Sweet Potato Bisque

This recipe comes from the Moosewood Restaurant in Ithaca, New York, which is known for its outstanding vegetarian cuisine. The restaurant is run by a a collective of 19 diversely creative people who believe in healthy and natural eating. Whether you're vegetarian or not, you'll love this savory, silky sweet potato soup accented with the classic combination of pimientos and cheese.

Savory Green Beans with Bacon

This traditional Southern way of cooking green beans is one of our favorites. They're slowly simmered in our flavorful chicken stock with bacon, onion, garlic, and a pinch of red pepper flakes, until they're tender and infused with great flavor.

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.

Savory Honey Herb Brine

This brine will infuse your holiday bird with the flavors of golden honey and the fragrance of Herbes de Provence. The turkey will be so good you may be tempted to skip the gravy!

Savory Pear Soup with Gorgonzola and Walnuts

The delicate flavor of pears makes this silky-smooth soup absolutely delicious. Topped with crumbled Gorgonzola and crunchy toasted walnuts, it's the perfect starter for a special dinner, or serve it as a light main course with a green salad and some crusty French bread.

Scallop, Shrimp, and Cod Pot Pie

Tender seafood simmering in a creamy sauce scented with white wine and tarragon, topped with a rich golden crust--a white Burgundy and a simple green salad are all you need for a luscious, warming cold-weather meal.

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.

Seafood and Chorizo Paella

This classic Spanish dish originated in Valencia, where it is traditionally made with rabbit, chicken, and snails. The contemporary version here is filled with delectable vegetables, sausage, and shellfish--but the real treat in either case is the rice. It soaks up the flavors of all the ingredients, including onion, garlic, tomatoes, smoked paprika, and a saffron-scented mixture of stock and wine. Cooked in a large, wide pan, paella makes the perfect dish for entertaining. Just place the pan in the middle of the table so guests can help themselves and pour a chilled Spanish rosé.

Seafood Gumbo

There are many different ways to make this delicious Southern specialty, some of them very controversial. Tomatoes or not? File powder or not? Hot sauce or cayenne? Absolutely no artificial crab meat allowed! What all good seafood gumbos have in common is a variety of seafood, the "holy trinity" (onion, celery, and green pepper), roux, a little peppery heat, and a flavorful seafood stock. This is our version--try it out and make it your own!

Seafood in Saffron Broth

Saffron lends its distinctive yellow color and complex, bittersweet flavor to succulent fish and shellfish in this simple yet delicious dish. Serve it with crusty bread to soak up the juices--or ladle the seafood and broth over pasta or rice.

Seafood Newburg

Succulent chunks of seafood napped in a luxurious cream sauce scented with sherry and tarragon, this is our take on a classic American dish that originated at Delmonico's Restaurant in New York City in the late 1800's.

Seafood Risotto with Grilled Tomatoes

An elegant blend of rich tomato flavor with shrimp, mussels, and fresh herbs makes this risotto one to remember. Savor it with a glass of crisp Sauvignon Blanc or Albarino.
Free Shipping on orders over $50*

*Applies to the 48 contiguous states only

 
Classic French Stocks and Sauces