Fresh, cold, hot and festive sauces | Le Delas
Fresh, cold, hot and festive sauces
A creamy sauce made from a reduction of white wine and shallots, flavored with cognac and green pepper.
A creamy, rich cognac sauce with the taste of Roquefort.
Made from cream, red wine and brandy, and delicately sweetened with redcurrant and cranberry jelly, this Grand Veneur sauce stands out for its subtle aromas and refined character. A touch of cocoa and spices completes its balance, creating a ready-to-use sauce that combines authenticity and convenience.
An iconic sauce for festive meals:
► Perfect with game: venison, doe, wild boar, young partridge, pheasant.
► Ideal with fine meats: beef fillet, tournedos, veal grenadine.
► Sweet and savoury harmony: the combination of cranberries and redcurrants brings the fruity note typical of festive meals.
► Practical packaging: 1 kg doypack, ready to use for fast, high-quality service.
Serving suggestions: Gently reheat in a saucepan or bain-marie without boiling to preserve the delicate flavours. Consume quickly after opening.
Rich white cream sauce with Parmesan cheese, topped with pork shoulder and smoked bacon and intended to accompany all types of pasta (tagliatelles, spaghetti, etc.).
Indispensable for any restaurant offering typical Provencal or Mediterranean cuisine, rouille is generally offered on croutons for fish soups and bouillabaisse, on fish and shellfish sandwiches, for dips, etc.
Made only from fresh ingredients, this fisherman's rouille has a good taste of garlic, chilli and saffron. Packaged in a 250g jar, it is suitable for both professionals and resale as is.
Made from crème fraîche (26%) and morel mushroom pieces (7%), this festive sauce stands out for its refined creaminess and woody aromas. Enhanced with a touch of brandy and distilled white wine extract, it adds an elegant gourmet touch and a typically festive flavour to your holiday dishes.
The perfect addition to your end-of-year menus:
► Perfect for festive poultry: capon, poularde, Christmas turkey.
► Ideal for game and refined meats: fillet of venison, veal tournedos, veal grenadine.
► Versatile: also enhances fresh pasta dishes, risottos and festive side dishes.
► Practical: packaged in 1 kg doypack pouches, ready to use for fast, high-quality service.
Serving suggestions: Gently reheat in a saucepan or bain-marie without boiling, to preserve the delicate flavours. Consume quickly after opening.
Foie gras sauce
Made from an 81% lobster stock simmered with lobster chests, this gourmet sauce combines marine intensity with creamy roundness. Enriched with tomato purée, crème fraîche, cognac, saffron and spices, it offers a subtle, elegant flavour profile, perfect for enhancing elegant cuisine.
Packaged in 400g glass jars, it's ideal for catering professionals looking for a top-of-the-range, ready-to-use base.
Culinary use: Heat gently in the microwave (2 min at 750 W, uncovered) or in a saucepan (5 min with stirring). This sauce is the perfect accompaniment to quenelles, fine fish, white meat, poultry, rice or fresh pasta. It can also be used as a base for a casserole or a new take on a classic land-sea dish.
Keep refrigerated and consume within 48 hours of opening.
Rigorous Le Delas selection: a traditional recipe made with the finest ingredients, without GMOs or ionising radiation, cooked in its own packaging.
Generally used as a condiment, horseradish from Alsace has a very strong taste and can also be used in cooking to give flavor to many culinary preparations or for the preparation of sauces. It is an original alternative to mustard, for dips for example. Horseradish goes very well with stew, sauerkraut, smoked or court-bouillon fish or raw vegetables. The only horseradish processing company in France, Raifalsa uses only locally grown roots.
Prepared from roots grown locally, horseradish from Alsace has a characteristic, spicy and very aromatic taste. It is an original alternative to mustard. Generally used as a condiment, it can also be used in cooking to give flavor to many culinary preparations. It is also very popular with stew, sauerkraut or smoked fish or in court bouillon.
Very practical for troubleshooting or for carrying out tests, this jar is perfect for resale to individuals
In the kitchen as in the dining room, sweet mustard from Alsace is perfect. Fine and creamy, it can indeed be used as a condiment, base for vinaigrette or culinary ingredient. It goes wonderfully with sauerkraut.
Packaged in a 1.1kg bucket, it is easy to store and use.
Made by the only horseradish processing company in France, Raifalsa grated horseradish is prepared only with locally grown roots. Its powerful and spicy taste is characteristic and goes just as well with garnished dishes such as pot au feu or sauerkraut as with smoked fish, cold cuts and even raw vegetables. It is an original alternative to mustard.
Easy to work with, Raifalsa grated horseradish can be used alone (as a condiment), in whipped preparations (for toast, for example), or relaxed (hot in sauces or cold in vinaigrette).
The recipe of this product has been guaranteed gluten free by its producer (cross contamination not guaranteed).
Ground beef in a tomato base, olive oil, all spiced with basil.
Tartufata sauce is a versatile condiment that can be used to enhance a variety of dishes. Whether you're a fan of al dente pasta, grilled meats or sautéed vegetables, this sauce will bring a rich, complex flavour to every bite. It can be tossed directly into cooked pasta, spread on bruschetta or used as a marinade for meats.
Fresh crayfish sauce made according to a traditional recipe from Bresse, enhanced by Giraudet. Delicate and flavourful, it enhances pike quenelle gratins. Ideal with plain and pike quenelles, pasta, rice, meat, poultry or fish. Preparation: 2 minutes in the microwave (750W without lid) or 5 minutes in a saucepan, stirring continuously.
Supreme sauce made with homemade chicken stock, this smooth and delicate sauce showcases Giraudet's expertise. Perfect with plain and chicken quenelles, pasta, rice, meat, poultry or fish. Preparation: 2 minutes in the microwave (750W without lid) or 5 minutes in a saucepan, stirring continuously.
Fresh tomato, cream and red pepper sauce: A creamy recipe, seasoned with garlic and AOC Espelette chilli pepper, ideal with plain, poultry or pike quenelles, pasta, rice, meat, poultry or fish. Preparation: 2 min in the microwave (750W uncovered) or 5 min in a saucepan while stirring.
The rich woody flavour of morel mushrooms comes into its own in this creamy sauce, made from homemade chicken stock (25%), crème fraîche, skimmed milk and butter. A touch of white wine and Madeira highlights the delicacy of this preparation, which seduces with its generous texture and aromatic balance.
Packaged in a 350 g glass jar, this ready-to-use sauce is designed to meet the requirements of high-end restaurants.
Culinary uses:
Reheat in the microwave (2 minutes at 750 W, without the lid) or in a saucepan (5 minutes, stirring). It is the perfect accompaniment to dumplings, white meats, poultry, fresh pasta or rice. Ideal for enhancing an exceptional dish with ease.
Keep refrigerated and consume within 48 hours of opening.
Le Delas' rigorous selection: Artisanal preparation without GMOs or ionisation, cooked according to rigorous standards in its packaging. Noble ingredients selected for their taste and origin.