Williams Sonoma Braising Sauce, Country French
Rustic sauces like this one are a tradition in French farmhouse kitchens, where braised meats and vegetables are favorites for one-pot family meals. We’ve made our all-natural braising sauce the same way a home cook would, slowly simmering dry white wine and roasted chicken demi-glace with cremini mushrooms, onions and ripe tomatoes. Fragrant thyme, rosemary and bay leaves round out the flavor.
- 1 lb. 8 oz. (serves 6–8).
- Made in USA.
- Onions, water, cremini mushrooms, white wine, tomatoes, chicken stock (water, dried chicken stock, salt, carrot stock, celery stock, gelatin, onion stock, chicken fat, chicken, chicken skin, tapioca starch, natural flavor), tomato paste, butter, flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), roasted chicken demi-glace (chicken stock, mirepoix stock [carrot, celery, onion stocks], roasted chicken stock, dried chicken stock, modified food starch, water, gelatin, salt, white wine, chicken fat), kosher salt, canola oil, dijon mustard (water, mustard seeds, white wine, vinegar, salt, mustard seed husks, sugar, spices), spices (rosemary, thyme, black pepper, bay), sugar, garlic, citric acid.
- Contains wheat/gluten, milk. Contains sulfites. This product is prepared and packaged using machines that may come in contact with tree nuts, fish, shellfish, eggs, peanuts, soy.
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For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
Rated 5 out of 5 by Snafu from Oh, wow! This is good stuff! Bought this on a whim. It was on sale, I had gift certificates and I don't need anything for my kitchen. I used it in a slow cooker with Chicken breasts and legs. When I opened the jar, it seemed a bit watery, so I added TWO packets of unflavored gelatin and mixed that in really well before pouring this over my browned chicken. It came out perfect! Nice gravy with chicken over noodles! And the flavor is yummy! I even went back and bought a couple more jars since the sale was still going on....Date published: 2016-12-12Rated 5 out of 5 by Rosecottage from Amazing Taste I used this with chicken. I was amazed at how delicious it is. I was worried because I have tried other braising sauces that I did not like, this one is perfectly balanced and so easy to use. I don't normally use prepared foods but I could never make a sauce with this level of complex flavors that sing on my palate.Date published: 2015-10-06Rated 5 out of 5 by Regulus from Excellent product for quick meal This typically fine WS product not only makes an excellent fast meal, but the sophistication of the flavors would probably fool guests into thinking it came from a French restaurant. Highly recommended.Date published: 2015-08-24Rated 5 out of 5 by AliciaW from delicious short cut "go to" sauce I usually prepare sauces from scratch but decided to try Williams-Sonoma Country French Braising Sauce one day when I was in a hurry. As recommended on the jar, I used it with chicken. My husband and I both thought it was delicious and tasted as good as "homemade". As a result, I recently bought 2 more jars and am looking forward to cooking with it again.Date published: 2015-07-08Rated 5 out of 5 by valuemom from Delicious braising sauce! I used this with chicken thighs and received rave reviews from my family. This was so good I would serve it for company! It was easy, quick and tasty, so I highly recommend it.Date published: 2015-02-05Rated 4 out of 5 by SuSu2 from Very Good and Easy We made this last night with boneless chicken thighs and breasts and added a few carrots. It only takes 1 to 1 1/2 hours to cook in the oven and tastes very good. The only cons are that the sauce is very watery so I would not recommend it with noodles and it's a little salty.Date published: 2015-01-12Rated 5 out of 5 by WellFedChef from Delicious and Easy Followed the directions for oven cooking. seared boneless chicken breasts. Removed from pan and deglazed the pan with a splash of white wine. Returned the chicken to the pan, covered it with the sauce and baked according to directions. When done, removed the chicken from the pan, and added a roux of 2Tbsp unsalted butter and 2 Tbsp of flour blended with a bit of the sauce. Whisked and poured into the sauce over low heat , stirring until it thickened. Returned the chicken to the sauce, kept it warm while preparing pasta or rice. Served chicken breasts on top of the pasta/rice with a salad and warm bread. Absolutely delicious!!!Date published: 2014-04-13Rated 5 out of 5 by NaturallyCurlie from DELICIOUS WILL PURCHASE AGAIN Made this for friends and it was a tasty much praised entree. Served it with mashed potatoes and a salad. Pinot Grigrio wine. Everyone loved it and even took seconds.Date published: 2014-02-10