Introducing S
ôS…
Bouche Restaurant believes in saving time, money, and cooking healthy at home and also has the solution to achieve all three…
We would like to introduce our new line of sauces rightfully named SôS.
SôS comes in five different recipes at launch. All are restaurant grade, homemade, organic, and freezable. And most importantly, appropriate for all your meat, veggie, and vegan needs.
$13 / One
$46 / Four
Try some SôS by Bouche.
1.Pour & Heat Sauce
2. Add Sauce to Meats, Carbs & Veggies!
3. Enjoy!
The Lardo Sauce
…Is an amazing revisited Robert sauce which is a mustard sauce considered a small, or compound sauces. It is derived from the classic French demi-glace, which in turn is from the Espagnole sauce. The Espagnole is one of the five mother sauces in French cuisine (Béchamel, velouté, espagnole, sauce tomate, and hollandaise). We make this French classic wine sauce with rosé accented with old fashioned grain mustard, enriched with bacon.
It is excellent with pork or any grilled, roasted meat or poultry, as well as roasted vegetables. Our favorite way to enjoy the Lardo sauce is over eggs, sausage and potatoes for a glamorous breakfast.
The Mushroom Sauce
… Also known as Sauce forestière, is a rich wild mushroom cream based sauce, characterized by deep, earthy, hearty flavors.
In our opinion, fresh pasta and/or chicken is the chosen partner for this sauce, you can also use it with mashed potatoes, steak, lamb, white fish or a basic risotto.
We believe it goes perfect with these simple products and dishes. It is an amazing accessory to your dish and the missing piece to bring your next meal with pasta or chicken to a sophisticated level.
The Blue Cheese Sauce
…is a really easy one to whip up when you're serving steak, chicken wings or a hamburger. Serve it on the side, or spooned over the meat.
The sauce is so rich that a little bit goes a long way, and is meant to be enjoyed hot or cold.
Our favorite way to snack with this sauce, is to use it as a dip with raw vegetables. A classic French aperitif !!!
The Burgundy Sauce
…is a classic French sauce named after the Burgundy region in France, which is famous for it’s wine. This flavorful sauce is a classic red wine reduction sauce.
Traditionally, Burgundy sauce is best served with grilled beef or steak, though it can also used for stews with other meats like poultry for a dish such as Coq au vin.
Our favorite way to enjoy the burgundy sauce is to served with roasts and potatoes.
The Persillade Sauce
… is an amazing little herb and garlic mixture that is packed with rich, vibrant flavor. This uncooked, super fresh and vibrant sauce can be used as a marinade, dipping sauce, or condiment.
You will often see Persillade sauce served with fish, but why stop there? It’s also great on grilled chicken, steak, and a whole host of vegetarian foods.
One of our Persillade favorites is to use it as a dip for toasted crusty bread. This sauce will transform anything and everything it seasons. Once you start using it, you won’t stop finding more ways it can liven up a meal.