Count on these sauces to help you whip up elegant dinner-party fare—or an impressive weeknight meal. Each is prepared using classic recipes and the best natural ingredients. They're slowly simmered with fine wine, savory stock and spices to create rich, complex flavor. For a fabulous finishing touch, just heat your preferred sauce, then drizzle over roasted or sautéed meats, poultry, seafood or vegetables.
Pinot Noir Shallot Peppercorn is a robust, French-inspired sauce that blends Pinot Noir wine and beef demi-glace with roasted garlic, shallots, rosemary and black peppercorn.
Lemon Chardonnay showcases the classic French pairing of Chardonnay wine and tangy lemon, simmered with chicken demi-glace and fragrant thyme
Champagne is a delicate, French-inspired reduction crafted from Champagne, onions, garlic and thyme.
Piccata is a light, lemony Italian-style reduction made with Chablis wine, capers and lemon juice.
Black Currant combines the rich, fruity flavors of tart black currants with red Burgundy wine, shallots and chicken stock.
Marsala blends beef broth, herbs, spices and oak-aged Marsala—a sweet, fragrant fortified wine made only on Sicily's west coast.
Truffle combines French black truffles and aromatic truffle oil with Burgundy wine, shallots, chicken stock and demi-glace.
Wild Mushroom features the savory flavors of wild porcini and cremini mushrooms, slow-simmered with Burgundy wine, shallots and chicken stock.
Bordelaise is a legendary French combination of red Burgundy wine and savory beef demi-glace, accented by a classic blend of spices.
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|Williams-Sonoma Bordelaise Pan Sauce||No Longer Available|