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Meat Sauces

A concentration of know-how around Meat & Poultry product recipes

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BEARNAISE SAUCE

65 €

a sauce made with egg yolks, clarified butter, tarragon, and vinegar, traditionally served with steak

Béarnaise sauce is a classic French sauce that is made from a reduction of white wine vinegar, shallots, and fresh tarragon that is then mixed with egg yolks and clarified butter. The resulting sauce has a rich, buttery flavor with a hint of tanginess from the vinegar and a subtle herbal note from the tarragon.

The sauce is often served with grilled meats, particularly steak, but can also be used as a dip for vegetables or as a topping for eggs. Béarnaise sauce is similar to hollandaise sauce, but with the addition of the vinegar reduction and tarragon, giving it a distinct flavor.

Overall, Béarnaise sauce is a delicious and versatile sauce that adds a touch of elegance to any dish. It is a classic sauce that has stood the test of time and remains a favorite among chefs and home cooks alike.

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CHASSEUR SAUCE

65 €

a sauce made with mushrooms, onions, tomatoes, white wine, and broth, often used to accompany game or poultry.

Chasseur sauce is a French sauce that is typically served with game or poultry. The sauce is made with a base of brown stock, which is then flavored with mushrooms, shallots, tomato paste, and white wine. The sauce is then simmered until it has reduced to a thick, flavorful sauce that is perfect for drizzling over meats.

Chasseur sauce can be quite versatile and can be modified to suit different tastes. For example, some chefs like to add a touch of garlic or herbs like thyme or rosemary to the sauce to give it a little extra depth of flavor. Others might add a bit of cream or demi-glace to give it a richer, more luxurious taste.

Overall, Chasseur sauce is a delicious and classic sauce that is perfect for enhancing the flavor of game or poultry. It requires a bit of time and attention to make, but the end result is well worth the effort.

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RED WINE SAUCE

35 €

a sauce made with red wine, shallots, and veal broth, often used to accompany roasted red meats.

Red wine sauce is a classic French sauce that is typically served with roasted or grilled red meats. The sauce is made with a base of red wine, beef or veal stock, and shallots, and it has a rich, savory flavor that pairs well with the bold flavors of the meat.

Red wine sauce can be quite versatile and can be modified to suit different tastes. For example, some chefs like to add a bit of garlic or herbs like thyme or rosemary to the sauce to give it a little extra depth of flavor. Others might add a touch of cognac or brandy to give it a richer, more complex taste.

Overall, red wine sauce is a delicious and classic sauce that is perfect for enhancing the flavor of roasted or grilled red meats. It requires a bit of time and attention to make, but the end result is well worth the effort.

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FOIE GRAS SAUCE

35 €

a rich sauce made with foie gras, veal broth, and white wine, often served with poultry or game meats.

Foie gras sauce is a rich French sauce that is typically served with poultry or game meats. The sauce is made with a base of foie gras, which is then blended with veal or chicken stock, white wine, and herbs.

Foie gras sauce can be quite luxurious and can be modified to suit different tastes. Some chefs like to add a touch of cognac or brandy to the sauce to give it a little extra depth of flavor. Others might add a bit of cream or crème fraîche to give it a richer, creamier taste.

Overall, foie gras sauce is a delicious and decadent sauce that is perfect for adding flavor to poultry or game meats. It requires a bit of time and attention to make, but the end result is well worth the effort.

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BORDELAISE SAUCE

65 €

a rich sauce made with red wine, shallots, and beef broth, often served with red meats.

Bordelaise sauce is a classic French sauce that is traditionally made with red wine, shallots, and beef or veal stock. The sauce is typically served with red meats, such as steak or roast beef, and has a rich, savory flavor that pairs well with the bold flavors of the meat.

Bordelaise sauce can be quite versatile and can be modified to suit different tastes. For example, some chefs like to add a touch of garlic or herbs like thyme or rosemary to the sauce to give it a little extra depth of flavor. Others might add a bit of tomato paste or demi-glace to give it a richer, more complex taste.

Overall, Bordelaise sauce is a delicious and classic sauce that is perfect for enhancing the flavor of red meats. It requires a bit of time and attention to make, but the end result is well worth the effort.

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GREEN PEPPERCOM SAUCE

35 €

a creamy sauce made with green peppercorns, cognac, cream, and veal stock, ideal for accompanying steaks.

Green peppercorn sauce is a creamy French sauce that is typically served with steak or other grilled or roasted meats. The sauce is made with a base of veal or beef stock, which is then flavored with green peppercorns, cognac, and cream.

Green peppercorn sauce can be quite versatile and can be modified to suit different tastes. For example, some chefs like to add a touch of garlic or herbs like thyme or rosemary to the sauce to give it a little extra depth of flavor. Others might add a bit of mustard or Worcestershire sauce to give it a tangy, savory taste.

Overall, green peppercorn sauce is a delicious and luxurious sauce that is perfect for adding flavor to grilled or roasted meats. It requires a bit of time and attention to make, but the end result is well worth the effort.

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ROQUEFORT CHEESE SAUCE

35 €

a creamy sauce made with Roquefort cheese, cream, and white wine, often served with grilled meats.

Roquefort sauce is a creamy French sauce that is typically served with grilled meats, particularly beef or lamb. The sauce is made with a base of crème fraîche or heavy cream, which is then flavored with Roquefort cheese, garlic, and white wine.

Roquefort sauce can be quite versatile and can be modified to suit different tastes. For example, some chefs like to add a touch of Dijon mustard or Worcestershire sauce to the sauce to give it a little extra depth of flavor. Others might add a bit of chopped fresh herbs like thyme or rosemary to give it a more complex taste.

Overall, Roquefort sauce is a delicious and luxurious sauce that is perfect for adding flavor to grilled meats. It requires a bit of time and attention to make, but the end result is well worth the effort.

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POIVRADE SAUCE

65 €

a rich sauce made with veal stock, red wine, and black pepper, often served with grilled red meats.

Poivrade sauce is a classic French sauce that is traditionally served with grilled or roasted red meats. The sauce is made with a base of veal or beef stock, which is then flavored with red wine, shallots, black peppercorns, and a bouquet garni (a bundle of herbs tied together with string).

Poivrade sauce can be quite versatile and can be modified to suit different tastes. Some chefs like to add a touch of cognac or brandy to the sauce to give it a little extra depth of flavor. Others might add a bit of tomato paste or demi-glace to give it a richer, more complex taste.

Overall, Poivrade sauce is a delicious and classic sauce that is perfect for enhancing the flavor of red meats. It requires a bit of time and attention to make, but the end result is well worth the effort.

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ROBERT SAUCE

35 €

a sauce made with mustard, onions, white wine, and veal broth, often served with pork or veal.

Robert sauce is a classic French sauce that is traditionally served with pork or veal. The sauce is made with a base of brown stock, which is then flavored with mustard, shallots, and white wine.

Robert sauce can be quite versatile and can be modified to suit different tastes. Some chefs like to add a bit of tomato paste or demi-glace to the sauce to give it a richer, more complex flavor. Others might add a touch of garlic or herbs like thyme or rosemary to give it a little extra depth of flavor.

Overall, Robert sauce is a delicious and classic sauce that is perfect for enhancing the flavor of pork or veal. It requires a bit of time and attention to make, but the end result is well worth the effort.

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DIANE SAUCE

35 €

a sauce made with mushrooms, onions, mustard, and cream, often used to accompany game or beef.

Diane sauce is a classic French sauce that is traditionally served with venison or other game meats. The sauce is made with a base of shallots, mushrooms, and demi-glace, which is then flavored with Dijon mustard, Worcestershire sauce, and brandy.

Diane sauce can be quite versatile and can be modified to suit different tastes. Some chefs like to add a touch of garlic or herbs like thyme or rosemary to the sauce to give it a little extra depth of flavor. Others might add a bit of cream or crème fraîche to give it a richer, more luxurious taste.

Overall, Diane sauce is a delicious and classic sauce that is perfect for enhancing the flavor of game meats. It requires a bit of time and attention to make, but the end result is well worth the effort.

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