Good sauce makes everything better, but getting the taste right can take time. It’s a lot simpler to just boil some potatoes.

Here is one authentic and homemade chanterelle sauce which we like very much. We gathered the chanterelles from Estonian forests, and it’s flavored to remind you of the sauce you devoured at the country house. Add freshly boiled potatoes and a bit of sour cream.

We’ve created this lemon sauce for chicken, fish, pasta, and you. Lemon sauce may sound like it’s a specialty sauce, but in fact it’s quite universal. Even if your evening isn’t planned around a lemon-themed dinner, this sauce can stand waiting in the fridge for when you’re fresh out of ideas. This sauce can also rescue a meal which might otherwise be too ordinary. Lemon always saves the day.

Cooks sweat for hours, but the glory goes to the one who serves the dish. (You.) Genius is making the complex simple (said Einstein) and making a great pepper sauce isn’t rocket science. Our pepper sauce is great with meat, chicken, potatoes, or pasta. We don’t doubt your abilities in the kitchen, but this sauce is truly idiot proof. (But if you ever meet an idiot, you can recommend this sauce.)

The old saying is true: a good sauce is hard to make but easy to eat. We’ve done the hard part and left the easy part for you. This universal sauce goes with just about everything from pasta to potatoes to rice. And don’t forget the legendary combination of lasagna and béchamel sauce. The cook may add mushrooms or herbs, or cheese to make every kid’s favorite, mac and cheese. Or You can also make a simple meat sauce. Bon appétit!

We give time to our red wine sauce. A proper red wine sauce contains one essential ingredient which many don’t give it: time. But we’ve got plenty of it, and we cook this sauce for 24 hours. Only with time do the ingredients begin to come together to make a great sauce. There’s only one way you can make this sauce faster: Open a package from us.
Our sauce is completely ready. You heat and serve. It’s ideal for stewing an oven dish. It goes especially well with chicken, duck, pork, beef, lamb, and wild game. If you wish, add berries, butter, honey, and spices. But you don’t have too. Bon appétit!

A classic demi-glace is a transformative tool to have in the kitchen. The smallest melts into a pan sauce and lifts ingredients without overwhelming a dish. A foundation that is both neutral and decadent – this is the achievement of demi-glace in French cookery.

This rich, concentrated beef broth has been slowly simmered for a well-balanced flavour. Demi-glace is a classic ingredient in professional kitchens and can be used as the base for sauces. It can also be used to enrich gravies for meat or game, or simply add it to pan juices after cooking steak for an instant, well-flavoured sauce. Feel free to add butter!

We use only organic grass fed beef bones.