At Provimi Foods, we've created a repertoire of sauce styles that is sure to satisfy your customers' palates and exceed your expectations. After years of working with some of the country's top chefs, we understand that our reputation is on the line, right beside yours. From classic “Mother Sauces,” to rich glaces and authentic marinara, our sauces are designed to do all the work, yet leave enough room for you to personalize your dish with your own special flair. Each sauce is flash-frozen, conveniently portioned in a variety of sizes and always guaranteed for quality. We are constantly developing new recipes and sauce products, so, if you have an idea for a signature sauce or would even like to modify one of our sauces, contact your nearest sales representative.
Glace de Veau - Our veal bones and fresh mirepoix are sent through our four-stage filtration process which enriches the flavor, and eliminates all fat and grease. The sauce is then reduced by 90% over steam-fired heat to ensure clarity and purity. The result is a flagship Glace de Veau that rivals the finest house-made glaces, and can be used with a wide variety of meats or in many other recipes. Glace de Viande - In the tradition of Escoffier, this classic French reduction sauce is made from premium veal and beef bones, and our special mirepoix. After a slow and deliberate reduction process, the result is a rich and flavorful sauce that has a brown, translucent appearance. This highly-regarded glace is the foundation for complementing a wide variety of other popular sauces. Glace de Poulet - To ensure you have the perfect base for soups and sauces, we use only the finest chicken bones, which have been slowly roasted with celery, onions and carrots. We add just the right amount of parsley stems and bay leaves to make this classic stock. The finished stock is filtered to eliminate all fat and grease, and gently reduced to ensure the proper consistency and heighten the flavor. Glace d'Agneau - Unlike other blended products, this is as pure and perfect as a Glace d'Agneau can get. Only the finest lamb bones, a delicate mirepoix and the perfect combination of herbs and spices give our stock its distinctive character. Our proprietary filtration process and slow reduction over steam-fired heat delivers a clarity and flawless flavor that pleases the most discriminating palates, making this glace a perfect addition to any lamb dish.
Veal - Escoffier once described Demi-Glace as sauce Espagnole “taken to the extreme limit of perfection.” In a long, slow process, we reduce equal parts of Espagnole and brown stock and then skim it until it has the consistency of light syrup. We end up with a beautifully balanced Demi-Glace that can be easily converted into hundreds of petite, derivative or compound sauces. Cherry & Port Wine - To prove how versatile our Demi-Glace truly is, we even infused it with tart cherries and port wine. This derivative sauce is perfect for pork, lamb and wild game but will equally perform with pheasant, quail, chicken, or other poultry. In fact, the unique flavor of this sauce will give flare to any dish it is added to. Horseradish - Here we take the distinctively clean flavor of our Demi-Glace and introduce the zing of ground horseradish to complement any prime rib, slow cooked brisket or other roasted meat dish. Its strong, robust flavor is also great on the side with garlic mashed potatoes. Marsala Wine - By adding our legendary veal stock to sautéed onions and mushrooms, we create the foundation for this popular sauce. We then get creative by introducing tomato paste, herbs and spices, along with a touch of brown sugar and lemon juice. To the light roux, we blend in dry Marsala wine and cook it to the right consistency. The uses for this famous sauce are only limited to your imagination. Forest Mushroom - First, we let our roasted veal bones and caramelized mirepoix gently simmer. Then a delicate blend of champignon, portabella, shiitake and porcini mushrooms are sautéed with a hint of garlic, herbs and subtle wines to create our ever-popular Forest Mushroom Demi-Glace.
Béchamel - Used for hundreds of cream sauces and as a base for many cream soups, Sauce Béchamel is truly a classic “Mother Sauce.” This milk-based sauce is created from a delicate white roux, which combines extracted onions with flour and milk. It is then slowly simmered for at least an hour to remove the starch flavors. The sauce is finally completed with white pepper, salt and a dusting of nutmeg. Velouté - We have carefully replicated this very important “Mother Sauce” and still maintained its velvety texture, yet delicate flavor. Born from a light stock made from unroasted chicken bones, this sauce is finished with mushroom essence. The two most important derivative sauces that are made from Velouté are Sauce Suprême and Sauce Allemande. Espagnole - Our Spanish sauce is the proud parent of our extremely versatile Demi-Glace. With delicate brown stock as its heart, this tomato sauce is seasoned with spices and herbs, a hint of white wine and diced fresh tomatoes. It is then reduced just enough to develop a rich brown color and the perfect consistency. Marinara - In the tradition of Southern Italian cuisine, we have created our very own, “all natural” Marinara sauce. This classic sauce is made from tomato paste, diced Roma tomatoes, garlic, onions, fresh spices, Romano cheese and a subtle suggestion of sugar. It's the perfect addition to fresh mussels or any pasta dish, and is also a great base sauce for many more complex tomato sauces.
Provencal - This delicate sauce finds its culinary roots deep in the Provence region of France. From a classic stock, made with only the finest veal bones, we add a blend of Herbs de Provence, white wine and diced tomatoes. When finished with a little fresh parsley and chervil, it becomes an unbelievable tribute to broiled or grilled fish and poultry. Au Poivre - From our premium bones, we carefully create our traditional veal stock base. After adding whole milk infused with herbs, spices and caramelized onions, the sauce is then thickened with a light roux and topped with whole green peppercorns and fine cognac. While this decadently rich sauce is perfect for Steak Au Poivre, it also complements any chicken, veal or even lamb dish.
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