As a young cook, working my way up the ranks through the kitchen brigade, I had always aspired to be a great saucier. To make a great sauce takes finesse, patience, understanding of how to layer flavors, and get your product to perform exactly as you want it to, without muting the flavor before it accompanies its other components on the plate. Mother sauces are the quintessential foundation for adding a flavorful liquid to a dish. They stem from classic french cuisine and are rooted in most of cuisine, today. I have bottled these classic french Mother Sauces for you to try and utilize as a contribution to your perfect dish, or a finishing sauce to complete your perfect creation.
Mother Sauces: served in 12 oz. recyclable glass jars
Additional sauces served in 8oz. recyclable jars
Mother Sauces
Bèchamel
A rich sauce made from milk, thickened with a roux (emulsification of butter and flour)
$12.00
Chicken Velouté
A rich sauce made from the stock of roasted chicken, thickened with a roux
$12.00
Espagnole
One of escoffier's five mother sauces, this rich brown sauce is the rendering liquid of our smoked and sous vide beef short ribs thickened by reduction
$16.00
Hollandaise
Creamy sauce made from the emulsification of egg yolks, warm clarified butter with the addition of lemon juice
$22.00
Tomato
San Marzano tomato confit with garlic, thyme, rosemary, and a touch of the best balsamic vinegar from Modena, Italy
$24.00
Additional Sauces
Glacè de Viande | Demi glacé
Demi Glacè, a french kitchen staple, is liquid gold. Veal stock, which takes more than 48 hrs to make, gets clarified multiple times, then reduced to thicken and concentrate flavor
$24.00
Bordelaise
A flavorful brown sauce named after the Bordeaux region in France made with red wine and bone marrow
$26.00
Lobster Thermidor
Cream based sauce with cooked lobster, egg yolks, and brandy
$24.00
Chimichurri
An Argentinian sauce made of chopped parsley, oregano, garlic, and red wine vinegar
$20.00
Bacon BBQ
BBQ sauce starts with rendered double smoked bacon, caramelized onions, apple cider vinegar, brown sugar and spices
$22.00
Crab Royale
A rich, creamy sauce made with Chesapeake Bay Maryland crabmeat, Old Bay, and lemon zest
$24.00
Smoked and sous vide short ribs
Our locally raised, grass fed beef short ribs, lightly smoked and cooked en sous vide for 48 hours until spoon tender. Package contains 12oz. of meat and 5oz of bordelaise reduction
$36.00
T shirts with Fleur D’Lys logo
Gildan soft style cotton/poly blend fitted t-shirts, with our Fleur D'Lys logo on the front and our recipes on the back
$25.00
Hot/Cold beverage tumbler w/logo
Double wall vacuum insulated. Lifetime durability, BPA free, 18/8 food grade stainless steel interior
$26.00
Fleur D’Lys 