Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.
Sauce Robert is a mustard brown sauce. It is used for roasts, braised pork, pork chops, boiled beef, broiled chicken, turkey or any hot meat leftovers. This sauce is derived from a basic brown sauce.
Make these and you’ll never buy sun-dried tomatoes again. They are slow cooked tomatoes, with garlic, thyme and olive oil, and the long but simple process turns the tomato into candy. At that point you can serve them by themselves, use them as garnish for many dishes (especially those with white fish, for which they … Continue reading
Chasseur is a great Demi Glace based sauce for dry cooked red meat. Versatile enough to used on pan roasted chicken, grilled pork chop, venison, rabbit or rack of lamb.