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Brown sauces

Brown sauces, often referred to as “gravy” or “demi-glaces,” are the epitome of depth and richness in the gastronomic world. These sauces, with their deep, mahogany-like hues, are often made by slowly simmering bones, vegetables, and herbs, giving them a complex, layered flavor. Their full-bodied texture and robust flavor make them the ideal accompaniment to grilled or roast meats, game, and other savory dishes. From the classic Espagnole to a rich venison gravy, brown sauces add an element of luxury and sophistication to any plate. Explore the depths of flavor and tradition with these essential sauces in the culinary arts.

Red port sauce with berries

    Add a touch of elegance to your meals with this delicious red port sauce with berries. Perfect for game dishes, this sauce combines the rich flavors of port and venison stock with the freshness of berries for an unforgettable culinary experience.


      A deeply flavorful, reduced sauce that adds a luxurious touch to meat dishes.