The SauceTalk Newsletter

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.

Mother Sauces

Mother sauces are usually enhanced with other ingredients, to create new sauces, and are generally used only with enhancement.  For example, Bechamel becomes Mornay with the addition of cheese, such as Gruyere. Espagnole sauce becomes Bordelaise with the addition of reduced red wine and poached beef marrow.

White Wine Sauce

Veloute is served on poultry or seafood dishes, and is also the base for many other sauces derived from this creamy mother sauce.  Allemande sauce, Bercy, Poulette, Normandy, and many more begin with a base of Veloute sauce.  More Than Gourmet White Wine Sauce is your perfect Veloute, ready when you are.

In the 21^st century, More Than Gourmet Wine Sauces honor the long-standing French tradition of careful preparation with quality ingredients, yet are shelf-stable for 18 months, and are fully prepared.   You can add your own finishing touch or just heat and serve these classic sauces to enhance your special dish.

For more information and delicious recipe ideas, please visit our website at www.clubsauce.com.