Great sauce starts with great stock. Belfond stocks make it easy to create flavourful, restaurant-quality sauces with depth and character. From creamy classics to refined variations, a good base takes any dish to the next level in just a few steps!
Pepper sauce with poultry stock
Use the light poultry stock to easily make a creamy pepper sauce that goes perfectly with meat dishes!
Ingredients:
- 1 pot Belfond light poultry stock
- 2 tbsp whisky or cognac
- 2 tbsp peppercorns
- 150 ml cream
- Salt and pepper
Method:
1. Sear the meat you will serve with the pepper sauce in a pan.
2. Remove the meat and keep it warm. Deglaze the pan with Belfond poultry stock and add the whisky or cognac. Reduce the sauce to about one-third of its original volume.
3. Add the peppercorns.
4. Pour in the cream and continue reducing until the sauce reaches the desired thickness.
5. Season the pepper sauce with salt and pepper.
Serve immediately with a fine cut of meat for a restaurant-quality experience at home!
Mushroom sauce with veal stock
Use Belfond light veal stock to easily make a rich, creamy mushroom sauce that pairs perfectly with meat, poultry or pasta.
Ingredients:
-- 1 pot Belfond light veal stock
- 125 g mushrooms
- 1 clove of garlic
- 50 ml cognac
- 250 ml cream
- Pepper, salt and parsley
- Lemon juice
Method:
1. Quarter the mushrooms and fry until golden brown. Crush the garlic and add it to the mushrooms.
2. Cook the garlic briefly, deglaze with cognac and carefully flambé the mushrooms.
3. Add Belfond veal stock and reduce gently.
4. Pour in the cream and simmer for a few minutes until thickened. Season with salt, pepper and lemon juice, then finish with fresh parsley.
Serve warm with a fine cut of meat or as a rich sauce for a main course!
Hunter's sauce with beef stock
Use Belfond brown beef stock to make a rich, savoury hunter’s sauce that pairs perfectly with meat dishes.
Ingredients:
- 1 pot Belfond brown beef stock - 1 sprig of thyme
- 2 shallots, finely chopped - 2 bay leaves
- 100 g diced smoked bacon - 1 knob of butter
- 150 ml red wine - Salt and pepper
- 250 g mushrooms
Method:
1. Melt a knob of butter in a casserole and sauté the shallots until translucent. Add the diced bacon and fry briefly.
2. Deglaze with red wine, add thyme and bay leaf, and reduce gently to concentrate the flavours.
3. Add the brown beef stock and simmer for around 10 minutes.
4. Quarter the mushrooms, sauté briefly and add them to the sauce. Season with salt and pepper.
5. Remove from the heat and whisk in a knob of butter for extra sheen and a smooth, rounded flavour.
Perfect with a fine cut of beef, game or crispy oven-roasted potatoes!
Port wine sauce with lamb stock
Use Belfond lamb stock to easily make an elegant port sauce with a perfect balance of sweetness, savouriness and creaminess.
Ingredients:
-- 1 pot Belfond lamb stock - Salt and pepper
- 1 onion, finely chopped - A pinch of sugar, if desired
- 150 ml ruby port - Cornflour (optional, for thickening)
- 1 knob of butter - Extra knob of cold butter to finish
Method:
1. Gently fry the finely chopped onion in a knob of butter until soft and translucent.
2. Add the port and reduce to about one-third of its original volume.
3. Add the lamb stock and leave the sauce to simmer gently.
4. Season with salt, pepper and a pinch of sugar if desired.
5. If necessary, thicken the sauce slightly with cornflour until it reaches the desired consistency.
6. Remove from the heat and finish with a knob of cold butter for a glossy appearance and rounded flavour.
Delicious with lamb, game or a fine cut of red meat and grilled vegetables!
White wine sauce with fish stock
Use Belfond fish stock to easily make a classic white wine sauce with a fresh, creamy finish.
Ingredients:
- 1 pot Belfond fish stock - 2 sprigs of thyme
- 200 ml white wine - 2 bay leaves
- 200 ml cream - Salt and pepper
- 1 onion, finely chopped - Butter
- Lemon juice
Method:
1. Sauté the finely chopped onion in butter with the thyme and bay leaf until soft and fragrant.
2. Add the white wine and reduce to about one-third of its original volume.
3. Add the fish stock and cream and reduce again by about two-thirds until the sauce thickens nicely.
4. Strain the sauce for a smooth texture.
5. Season with salt, pepper and a splash of lemon juice for extra freshness.
Perfect with white fish, shellfish or a delicate seafood dish with seasonal vegetables!