White Wine Tarragon Sauce
October 12, 2009 by Saucemaster
Filed under New & Featured Items, Recipes
| Tarragon, especially fresh French tarragon is a beautiful aromatic herb. Don’t be too disappointed if the fresh is unavailable you’ll also have terrific results with dried tarragon. It is a seafood favorite especially with fish such as salmon and equally delicious on pork medallions and chicken or turkey breasts. |
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Ready-to-Use Classic French Sauces
October 7, 2009 by Saucemaster
Filed under New & Featured Items
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 19th 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.
Ready-to-use Red Wine and White Wine Sauces
October 6, 2009 by Saucemaster
Filed under New & Featured Items
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.