The SauceTalk Newsletter

The shortcut to a great wine sauce, without giving up an ounce of flavor, is More Than Gourmet’s Red Wine Sauce. You can taste the deep, rich flavors developed in this classically prepared sauce because no shortcuts have been taken in its preparation for you. More Than Gourmet Red Wine Sauce delivers an easy, reliable, delicious result. Famous chefs use this route to free them of the time and clean-up required when they want a fine, rich, deeply flavored, well-made sauce. They know the result they desire, and get it from this wine sauce. It is a savvy shortcut to a delicious red wine based sauce. Use as it is, or add your own favorite tastes.

Making a perfect, slowly cooked and watched roux and a perfect miripoix has been carefully done for you. All the vegetables cleaned, cut and slow roasted to provide a depth of flavor to your final sauce. Whether you are a chef or a home cook, this will be just the flavor to perfect the dish you are making.

Great for special occasions as well as everyday use to enhance your favorite recipe, creating a fine flavored soup or a velvety-smooth sauce. Now this classic taste and consistent flavor can be your shortcut to sauce success.

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White Wine Sauce with Shallots and Herbs

A white wine sauce with shallots and herbs makes a wonderful accompaniment for a variety of dishes. We like to serve it up with dishes such as chicken, fish, pork, vegetables, pasta and grain dishes. By using More Than Gourmet White Wine Foundation Sauce your cooking time and ingredient list is substantially reduced. Total prep and cooking is less than 15 minutes to create a delicious sauce.

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Pomegranate Splash! was recently selected and reviewed by Phil Lempert the host of www.supermarketguru.com. To see the complete review for the week October 12, 2009 please go to Supermarket Guru. We are delighted to report that the rating was very good for Pomegranate Splash! made by MarXana Brand Foods.

If you are interested in purchasing these products and they have not reached a specialty or gourmet store near you (available at Whole Foods in Colorado, New Mexico, Utah) please visit Club Sauce.

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Professional chefs and home cooks alike will love our new More Than Gourmet Red Wine Sauce, a classic that is ready when you need it! This well-balanced, delicious dark brown sauce transforms a simple steak with mushrooms and onions into a mouthwatering treat.

Imagine creating a beef roulade or a special sauce of your own without having to spend hours in the kitchen reducing ingredients to perfection. This fully prepared foundation sauce is ready to use when ever you need it. Just heat and it is ready to serve.

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Grand Sauces Valued Through the Ages

French chefs have used sauces since the Middle Ages. There were hundreds of sauces in the French chefs’ repertoire, and sauces were a particularly important and defining characteristic of classical French cuisine. By the 19^th century, with the advent of nouvelle cuisine, the famous French chef Antonin Carême classified French cooking sauces into four families, each based on a grandes sauce, called a ‘mother sauce’.  The four sauces are:  Bechamel, Espagnole, Veloute, and Allemande.

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Wow! Just in time for holiday planning More Than Gourmet has released their fully prepared, heat and serve red wine sauce and white wine sauce foundations. Fortunately we at Club Sauce were one of the first to have these sauces available for the retail marketplace so we have been shipping coast to coast.

We’ve personally tried them and so have our customers with complete satisfaction as far as we can tell because they are now ordering more for the feasts to come.

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Welcome to The SauceTalk Newsletter. A blog dedicated to all things Sauce.

Sauces have been around I’m sure since man began roasting food, cooking in some fashion or using vessels to hold liquid. The desire to disguise the burned and often over seared flavors of food cooked over an open flame was a cause for curiosity and experimentation. This then led to adding something “new to the pot” so to speak to what may have been a very boring, burned or dried out and flavorless dish.

Dry seasonings and herbs found in the surrounding area were most likely the first steps in adding flavor to food. That was followed by the use of something fashioned to hold water or the moisture being released during the cooking process which then became a sauce or sorts. Even broad leaves such as banana leaves were used to retain moisture and flavor. Then the ingenious clay pot was created and became the most common type vessel for cooking.

There have been volumes written about the history of food, food styles and types, the cooking process and sauces used and infused from one culture to another through the ages. We would like to continue that discussion and to continue to share because there is always something new evolving in the world of food and something new that we can take away and use to improve our own dishes.

This space is therefore dedicated to sharing recipes and information involving food that we can all enjoy, use and ultimately call our very own.

That said let the posts begin!

The primary sponsor for this site is Club Sauce an internet provider of high quality gourmet and specialty foods such as More Than Gourmet Demi Glace and Cooking Stocks, Italian extra virgin olive oils, balsamic vinegars, ready-to-use wine sauces, seasonings, mushrooms, chutney and spicy jams, saffron, BBQ sauces, chocolate sauces and more and can be found at www.clubsauce.com