vegan vegetarian

Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.

Sauce Provençal

olive oil

shallots

garlic,

Herbes de Provence

dry white wine

ounces Jus de Poulet Lié Gold® (or Demi-Glace de Veau Gold®, Demi-Glace Gold® or Veggie-Glace Gold®)

water

medium tomato, peeled, seeded and chopped (about 1/2 cup)

chervil

parsley

Salt and black pepper

Heat the olive oil in a saucepan over medium heat. &amp;nbsp;Add the shallots, garlic and Herbes de Provence to the pan and sauté for 1 to 2 minutes or until the shallots are translucent.

Add the wine, bring the mixture to a boil, and cook until the wine is reduced to 2 tablespoons.

Add the&amp;nbsp;Jus de Poulet Lié Gold®and water and whisk until the&amp;nbsp;Jus de Poulet Lié Gold®&amp;nbsp;is&amp;nbsp;dissolved. Bring the mixture to simmer and add the tomatoes, chervil, and parsley.&amp;nbsp; Simmer for 1-2 minutes and season with salt and pepper to taste.

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. &quot;Piquant&quot; comes from the French for &quot;to prick or sting,&quot; which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.

Sauce Piquant

shallot, minced

white wine vinegar

Gold® (or Demi-Glace

cornichons (sour gherkin pickles)

capers

tarragon

unsalted butter

In a small saucepan over medium heat, combine the shallot, wine, and vinegar, and bring the mixture to a boil. Cook until the liquid is reduced by 3/4, to a little over 1/4 cup.

Reduce the heat, add the reconstituted&amp;nbsp;Demi-Glace Gold®, bring to a low simmer, and cook for 10 minutes, until the sauce coats the back of a spoon.

Stir in the cornichons, capers, and herbs. Season to taste with salt and pepper. Finish by whisking in the butter until it has melted into the sauce.

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Sauce Provençal

Sauce Piquant

Top 2 vegan vegetarian recipes from across the web

The most viewed vegan vegetarian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sauce Provençal

Sauce Piquant

The most viewed vegan vegetarian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine