Copper Stockpot Demi-Glace starts with lush Beef and Veal Stock which is enriched with more beef, vegetables, red and white wines. A final enriching and straining and a dash of Madeira yields what the French call the ultimate "Mother Sauce". Next >>

Copper Stockpot Glace de Viande is a highly gelatinous, unctuous sauce born of the extreme reduction of fine quality stock. It is long-simmered, reduced and strained by folks with a passion for "doing it right", using traditional French techniques and no shortcuts. Next >>

COMING SOON! Rich Lobster Sauce and Black Truffle Sauce