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These recipes are generously donated by the head chef of RC Fine Foods. Pair any of these delectable sauces with your choice of protein and “Bon Appetit”. Please enjoy more recipes here. Want to know more about head chef, Anthony Todaro or RC Fine Foods? You can read more now.
Gluten Free Marsala Sauce
¼ cup RC Shallots in Oil
4 oz. sliced fresh mushrooms
1 cup sweet Marsala wine
1½ tsp. RC Reserve Collection Beef Base
16 oz. cold water
4 Tbsp. RC Instant Food Thickener
1 Tbsp. chopped fresh parsley
(yield – 16 oz.)
Sauté RC Shallots in Oil & mushrooms together until mushrooms for 5-6 minutes. Add Marsala wine and reduce mixture by 1/3 volume. Make slurry with RC Reserve Collection Beef Base & cold water and add to mixture with RC Instant Food Thickener, simmer for 5 minutes and finish with chopped fresh parsley.
Gluten Free Chicken Française Sauce
2 oz. salted butter
4 oz. RC Chopped Shallots in Oil
2 oz. RC Chopped Garlic in Oil
8 oz. white wine
1½ tsp. RC Reserve Collection Chicken Base
16 oz. cold water
4 Tbsp. RC Instant Food Thickener
juice of 1 lemon
salt & white pepper to taste
1 Tbsp. chopped fresh parsley
2 Tbsp. salted butter
(yield – 1 pint)
In a sauce pan melt butter and sauté RC Chopped Shallots in Oil & RC Chopped Garlic in Oil until fragrant but do not brown. Deglaze with white wine & reduce slightly. Make a slurry with RC Reserve Collection Chicken Base, cold water, RC Instant Food Thickener and lemon juice then add to pan. Simmer sauce for 5 minutes and season with salt & white pepper, finish with chopped fresh parsley & additional 2 Tbsp. butter.
Gluten Free Dill Sauce
2 oz. salted butter
4 oz. RC Chopped Shallots in Oil
8 oz. white wine
2tsp. RC Reserve Collection Vegetable Base
16 oz. water
4 Tbsp. RC Instant Food Thickener
¼ cup RC Dill Sauce
salt & white pepper to taste
(yield – 16 oz.)
Melt butter in a sauce pan and sauté RC Chopped Shallots in Oil for 3-4 minutes. Add white wine and reduce volume by 1/3. Make a slurry with RC Reserve Collection Vegetable Base, water and RC Instant Food Thickener then add to sauce pan with RC Dill Sauce. Season with salt & white pepper& finish with fresh dill sprigs.
Anthony Todaro, CEC
Corporate Executive Chef
RC Fine Foods
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.
