Let’s Get Saucey!

To continue my journey in sauces, let’s discuss Wine Sauces—these are often referred to as a foundation sauce.  Because let’s face it, you have to begin somewhere, and you wouldn’t build a house without a strong foundation… a great sauce is no different really.

A good foundation sauce is a basic sauce from which you can make many, many sauces and even soups and chowders.  Whether you prefer to start with a red wine sauce or a white wine sauce, you can use these basic sauces as a starting point for a wide variety of flavors!

You know I am a fan of saving time, so I suggest starting with More Than Gourmet’s ready to use selection of wine sauces and build from there.

White Wine sauce is also called Veloute sauce and is one of the more famous “Mother Sauces” … For example starting with a Veloute, you can add eggs and heavy cream to thicken the sauce and then season with lemon juice, salt and pepper, and voila! You have a delicious Allemande sauce for your poached eggs on Easter morning or over veal for an elegant dinner.  The possibilities are truly endless… you can hone the flavor with classic or less standard additions: add a dollop of Dijon mustard and herbs to create a delectable mustard sauce (I like this with duck or chicken); add sautéed mushrooms for a perfect mushroom sauce over steak medallions; mince shallots, parsley and dices tomatoes for a fine Dulgere sauce, or squeeze some fresh citrus juice and zest for a light citrus sauce… both are magnificent with fish!

The same creativity flows with Red Wine sauces as well and the Red Wine Foundation Sauce from More than Gourmet is so finely made (as is the White Wine Sauce), it retains the aroma and flavor of the red wine, savory beef and butter used in its preparation.  You can even taste the subtle notes of mushrooms and onions… you can taste the freshness of this dare I say, perfect ready-made sauce! Once you indulge, you will never go back to making it yourself… there is simply no need!

Let More Than Gourmet do the time intensive work for you and get on with life and eating divinely!!

Sherea

Ready-to-Use Classic French Sauces

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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