What a gorgeous and delicious sauce that also doesn't have too many calories for its type (180 for the whole container). Bought it on a whim yesterday to go with pan sauteed chicken breasts. Wow was it delicious!!I pan seared the chicken in a little olive oil, deglazed with dry white wine,then added the Veloute sauce and simmered. I really couldn't believe how delicious it made my simple dish. Just bought a six pack of this stuff and will use in a pinch for company and when I just want to eat delicious chicken with my family. My husband couldn't believe how good it was. Adding mushrooms would send this over the top. It took me 15 minutes to do!
It is especially lovely to have on hand as a staple when one has no time to make a veloute from scratch...like after working all day. Equally terrific is the red wine sauce.
I truly consider these sauces as my favorite culinary "find" of the year.
Please don't stop making them! It would be a bit easier, if I could find them at Kroger, though the six-pack was very cost effective...usually the shipping costs make them a tad expensive. still, worth it.More Than Gourmet's White Sauce is a superbly convenient base for a variety of sauces and works perfectly for those who don't want to make it from scratch. I'd tried making White Sauce from scratch a few times but wasn't thrilled with the results. That certainly wasn't the case with More Than Gourmet's White Sauce, which I discovered quite accidentally while shopping at a local farmer's market. I've used their More Than Gourmet Classic French Demi-Glace, 1.5-Ounces (Pack of 6) for many years now and was going to make a fish dish that week so I figured what the heck, I'll give it a try. The results quite honestly were stellar and opened new doors for me to use their White Sauce in ways I hadn't anticipated. Most people will be inclined to think of White Sauce as limited to fish, chicken, and pork, but you'd be mistaken. Their website () lists some terrific recipes including one for Salisbury Steak, which, when you smell the White Sauce will be an obvious match! The consistency is nice and thick as it should be for a base and you can certainly cut it by adding more wine or broth to make it less consistent and runnier. Velouté is the base for Sauce Allemande and certainly also Bontemps Sauce, Morel Sauce, and Garlic Sauce, but you can certainly toy with it by combining various herbs and other items to create your own sauce. I kept my fish dish simple by only adding dill weed to the sauce so as not to overpower the cod I was baking. The options are truly limitless and I can't wait to try out using it instead of my own tried-and-true Salisbury Steak recipe! Bon apetite!My 13 y.o. Grandson adores this product the most of all of us. We found it in a large health food store a distance away so I was delighted to find I could get a quantity of it right here on Amazon. It is a delightful light and tasty step up from gravy. Must be heated in a pan but worth it. For a quickie supper we like to do chicken breasts on the grill with rice pilaf on the side and a veggie and this pulls it together hugely better than jarred gravy.
0 comments:
Post a Comment