Jalapeno Spiced White Wine Sauce

This white wine sauce has a little attitude and that’s just the way we like it. It will deliver a delicious spicy flavor when served over seafood, poultry, rice and grain dishes even duck or rabbit for a little added flair.

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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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Ready-to-use Red Wine and White Wine Sauces

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.

Volumes have been written about the history of food, food styles and types, various cooking processes and sauces used and infused from one culture to another through the ages. This is a  continuation of that discussion as we see food trends  evolving  with a new melting pot of ideas from around the world.

This space is therefore dedicated to posting recipes and information about food and especially sauces that we can all enjoy, use and ultimately call our very own.

That said let the posts begin!

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