Easy Bordelaise Sauce
Roasted beef tenderloin or prime rib
2 Tbsp butter
½ cup minced shallots
1 medium clove of garlic, finely chopped
5 whole black peppercorns, crushed
¾ cup red wine
¼ cup water
1 9 oz. package vatel Veal Demi-Glace
1 Tbsp chopped parsley
After roasting your prime rib or beef tenderloin, remove it from the pan to rest.
In a heavy saucepan, melt 1 Tbsp butter and sauté shallots, garlic, and peppercorns for about 2 minutes or until lightly browned. Add wine and stir to deglaze pan. Reduce wine over medium heat for about 8-10 minutes or until wine is almost completely evaporated. While wine is reducing, deglaze drippings from the pan that you roasted your meat in. If drippings are very fatty, tilt pan to one side and spoon off the fat from the top. Add ¼ cup water and stir all the caramelized bits off the bottom of the pan. Pour water mixture into the saucepan when your wine has evaporated and add 1 package vatel Veal Demi-Glace. Simmer for 5-6 minutes, remove from heat and add remaining butter (optional) and salt & pepper to taste. For added flavor, pour the meat juices that are released during carving back into the sauce. Serves 6-8 Variation: can be used with pan-fried beef; just deglaze juices from frying pan instead of roasting pan.

Cranberry & Port Wine Reduction
1 Tbsp butter
2 Tbsp minced shallots
1 cup port wine
1 package vatel Veal Demi-Glace
1 cup cranberry sauce w/ whole cranberries
In a heavy saucepan, melt butter over medium-high heat. Add shallots and sauté for 1 minute, stirring occasionally. Add port wine, bring to a boil and reduce until liquid is almost evaporated (10-12 minutes), stirring occasionally. Reduce heat to low, add vatel Veal Demi-Glace, cranberry sauce, and salt & pepper to taste. Bring to a boil, reduce heat and simmer for 2-3 minutes, stirring occasionally. Serves 6-8.
Serve with turkey, duck, pheasant, or pork.

Roasted Garlic and Herb Sauce
Roasted lamb (leg, rack or chops)
1 Tbsp olive oil
½ cup peeled and halved garlic cloves
2 Tbsp finely chopped shallots
¾ cup white wine
1 pinch crushed black peppercorns
1 tsp fresh chopped thyme
1 tsp fresh chopped rosemary
1 9 oz. package vatel Veal Demi-Glace
½ cup water
1 Tbsp butter
1 Tbsp parsley
Salt & pepper to taste
After roasting lamb, remove it from the pan to rest. In a heavy sauce pan, add olive oil. Over medium heat, sauté garlic cloves for about 1 minute or until golden brown, stirring occasionally. Stir in shallots and add white wine, thyme, rosemary, and crushed pepper. Reduce liquid for about 6 minutes or until pan is almost dry. While wine is reducing, deglaze dripping from the pan that you roasted your meat in. If drippings are very fatty, tilt pan to one side and spoon off the fat from the top. Add ½ cup water and stir all the caramelized bits off the bottom of the pan. Pour water mixture into the saucepan when the wine has evaporated and add vatel Veal Demi-Glace and any juices that the lamb has exuded while it has been resting. Increase heat to high and bring sauce to a boil. Decrease heat to low and let simmer for about 6 minutes. Remove from heat and add butter, parsley and salt & pepper to taste.Serves 6-8
Variation: can substitute any other roasted meats

Shrimp and Portobello Pasta
2 pounds shrimp, shelled, deveined and seasoned with salt and pepper
1 ½ pounds cooked linguine pasta
1 Tbsp + 1 tsp olive oil
½ cup seeded and diced roma tomatoes
1 cup diced portobello mushrooms
2 Tbsp finely chopped shallots
½ cup white wine
1 tsp minced garlic
1 9 oz. package vatel Rich Lobster Stock
2 Tbsp chopped fresh basil
2 Tbsp cold butter
Salt & pepper to taste
Parmesan cheese (optional)
In a large, deep skillet, heat 1 Tbsp olive oil over high heat. Add portobellos and sprinkle with salt & pepper. Sauté for 1 minute and remove mushrooms from pan. Add 1 tsp olive oil and stir in tomatoes. Season with salt & pepper, sauté for 1 minute and remove from pan. Reduce heat to low and add shallots and garlic. Sauté for ½ minute, stirring constantly. Add wine, bring to a boil, and reduce liquid until almost completely evaporated (about 2 minutes.) Add vatel Rich Lobster Stock, sautéed portobellos and tomatoes, and bring to a boil. Reduce heat to medium-low and simmer for 1 minute. Reduce heat to low and add shrimp and basil. Cover and simmer for 2-3 minutes. Turn shrimp, replace cover and simmer for 2-3 minutes more or until shrimp are cooked through. Remove from heat and stir in butter. Adjust salt & pepper to taste. Toss with or serve over pasta and sprinkle with parmesan cheese.
Serves 6-8

Apple & Portobello Mushroom Sauce for Pork
Pork roast (tenderloin, shoulder, or crown)
3 Tbsp butter
3 Tbsp minced shallots
1½ cup cubed portobello mushroom
1 cup cubed Granny Smith apple
2 Tbsp apple cider vinegar
½ cup apple juice
1 9 oz. package vatel Veal or Chicken Demi-Glace
1/3 cup brown sugar
1 Tbsp finely chopped parsley
salt & pepper
Roast pork and remove from the oven to rest. In a heavy saucepan, over medium-high heat, melt 2 Tbsp butter and sauté shallots for 1-2 minutes or until golden brown. Add mushrooms and apples and sauté over medium heat for 2 minutes, stirring occasionally. Add the apple cider vinegar and stir to deglaze pan. Reduce liquid until almost completely evaporated (about 2 minutes.) Stir in apple juice, 1 package vatel Demi-Glace, and brown sugar. Bring to a boil and reduce heat to medium. Simmer for 5-6 minutes and remove from heat. Stir in parsley, remaining butter and salt & pepper to taste. Pour over roast or serve on side. Serves 6-8
Variation: can be used with pork chops,
medallions or over chicken breasts.

Pineapple Glaze for Ham
Baked ham
1 9 oz. package vatel Veal or Chicken Demi-Glace
1 can (8 ounces) crushed pineapple in natural juice
½ cup brown sugar
1 Tbsp apple cider vinegar
1 tsp American yellow mustard
¼ tsp salt
In a heavy saucepan, combine vatel Demi-Glace, pineapple with juice, sugar, vinegar, mustard, and salt. Simmer on low heat for about 5 minutes. Pour sauce over ham and return to oven for 4-5 minutes, until sauce is slightly thickened, or just serve on the side to be spooned over sliced ham.
Serves 6-8

Peach Sauce for Duck
Whole roasted duck or sautéed duck breast
1 can (15 oz.) sliced peaches in light syrup
1 Tbsp butter
1 9 oz. package vatel Chicken or Veal
Demi-Glace
½ cup brown sugar
1 Tbsp apple cider vinegar
½ tsp ground ginger
pinch of ground cloves (optional)
1 Tbsp lemon juice
Salt & pepper to tasteDrain peaches and reserve juice. In a heavy saucepan, over high heat, melt
butter and sauté peaches for 3 minutes until lightly browned on each side. Add reserved peach juice, vatel Demi-Glace, brown sugar, vinegar, ginger, and cloves. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Remove from heat and stir in lemon juice. Adjust salt & pepper to taste. Pour over duck and serve. Serves 4-6
Variation: can also be used on pheasant, game hens, chicken, venison, and pork

Ratatouille Sauce
2-3 pounds 1/2” thick, firm, white fish (such as sea bass or halibut) cut into 6-8 oz fillets
1 Tbsp olive oil
1/3 cup diced yellow onion
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup diced orange bell pepper
¼ tsp salt
1 medium clove of garlic, minced
1 Tbsp tomato paste
½ cup dry white wine
1 9 oz. package vatel Rich Lobster Stock
¼ cup water
2 Tbsp chopped basil
Salt & pepper
Season fish fillets with salt & pepper and set aside. In a wide, heavy sauce pan, or casserole, heat olive oil and sauté onions for one minute, stirring occasionally. Add peppers and sauté about 3 minutes until softened, but not brown. Add salt and garlic and cook for 1 minute, stirring constantly. Stir in tomato paste and add wine to deglaze pan. Bring to a boil and reduce liquid by 2/3 (about 2 minutes.) Add vatel Rich Lobster Stock and 1/4 cup water. Bring to a boil, reduce heat, and simmer for 5 minutes. Add seasoned fish fillets in a single layer, and cover pan. Cook for 3-4 minutes, turn and cook on other side for 3-4 minutes or until cooked through. Remove pan from heat. Add basil and salt and pepper to taste. Serves 6-8

Vatel Shrimp Sauté
1-1½ pounds shrimp, peeled, deveined, and seasoned with salt & pepper
2 Tbsp butter
1 Tbsp olive oil
2/3 cup diced yellow onion
2/3 cup diced celery
2/3 cup seeded and diced red bell pepper
½ cup white wine
1 Tbsp finely minced garilc
1 9 oz package vatel Rich Lobster Stock
3 Tbsp chopped green onion tops
Juice of ½ lime
Salt & pepper to taste
Over medium low heat, melt 1 Tbsp butter with olive oil in a large deep skillet or casserole. Add onion, celery, and red bell pepper. Season with salt & pepper and sauté 5-6 minutes until vegetabels begin to soften, but not brown. Add garilc and sauté for 2 minutes more. Add wine and increase heat to high. Bring liquid to a boil and reduce until almost completely evaporated (about 3 minutes.) Add vatel Rich Lobster Stock, and bring to a boil. Simmer for 2 minutes, reduce heat to medium-low and add shrimp and green onions. Cover and cook for 3-4 minutes, turning shrimp halfway through cooking. Remove from heat, stir in remaining butter, and squeeze in the lime juice. Adjust salt & pepper to taste.
Serve over rice or pasta. Serves 4-6
Variation: can be used with crayfish, lobster, or scallops.

Vatel Bouillabaisse
2 pounds of fish, such as halibut or sea bass, cut into 4-6 oz. fillets
½ pound shrimp, shelled & deveined
½ pound fresh mussels or clams
1 Tbsp olive oil
2 Tbsp minced shallots
¼ cup diced leeks, white & green parts
¼ cup diced celery
¼ cup diced fennel
¼ teaspoon saffron threads
2 medium cloves of garlic, minced
2 Tbsp tomato paste
½ cup dry white wine
1 9 oz. package vatel Rich Fish Stock
1 cup seeded and diced roma tomatoes
1/3 cup water
1 small bay leaf or ½ large bay leaf
2 Tbsp chopped fresh dill
Salt & pepper to taste
In a large, heavy sauce pan or casserole, heat olive oil over medium-high heat. Add shallots, leeks, celery, fennel, and saffron. Stirring occasionally, sauté for about 5 minutes or until vegetables are soft, but not brown. Add garlic and sauté for 2 minutes, stirring constantly. Stir in tomato paste and cook for 1 minute. Deglaze pan with wine. Bring to a boil and reduce liquid for about 5 minutes until almost evaporated. Add vatel Rich Fish Stock, tomatoes and water. Bring to a boil, reduce heat to medium, and simmer for 8 minutes. Add seafood and simmer for 6 minutes, add dill, and cook for 1 minute more. Adjust salt & pepper to taste. Serves 6

Fresh Dill Sauce
6 Salmon fillets, seasoned with salt & pepper, and sprinkled with chopped fresh dill
5 Tbsp butter (1 Tbsp + 4 Tbsp chilled butter cut into 8 small squares)
2 Tbsp finely chopped shallots
½ cup dry white wine
1 9 oz. package vatel Rich Fish Stock
1 Tbsp chopped fresh dill
Salt & pepper to taste.
Pan-fry, broil, bake, grill, or poach your salmon fillets. While fish is cooking, in a heavy sauce pan, melt 1 Tbsp butter and add shallots. Sauté for 1 minute. Add wine and bring to a boil. Reduce over medium-high heat until liquid is almost completely evaporated (about 6 minutes.) Add vatel Rich Fish Stock. Bring to a boil and reduce liquid by half (about 5-6 minutes.) Remove from heat and whisk in remaining chilled butter, one piece at a time. Add salt & pepper to taste. Serve immediately over salmon fillets.Serves 6

Vatel New England Clam Chowder
2 thick slices bacon cut into small squares
(about ½ cup)
1 cup finely chopped onion
1 9 oz. package vatel Rich Fish Stock
½ cup water
2 6.5 oz. cans minced clams, drained with juice reserved
2 cups small diced red potatoes
½ cup milk (not skim)
1 cup heavy cream
Salt & pepper to taste
Heat a large heavy pot, and sauté bacon over medium heat until it starts to brown slightly, stirring occasionally to keep it from sticking. Add onions and sauté until they begin to soften and turn translucent but do not brown. Add vatel Rich Fish Stock, water, reserved clam juice, and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender (about 10 minutes.) While potatoes are cooking, warm milk and cream in a separate pan, careful not to let it boil or scorch. When potatoes are tender, add clams and warm milk and cream. Simmer for 5 minutes or until desired thickness. Add salt & pepper to taste and serve. Serves 4-6

Scallop Gratin Florentine
1 lb of large scallops
3 Tbsp butter (1 Tbsp + 2 Tbsp)
1 medium clove garlic, minced
1 10 oz. package of frozen spinach leaves
2 Tbsp flour
1 9 oz. package vatel Rich Lobster Stock
½ cup heavy cream
Salt, black pepper, and cayenne pepper
1 egg yolk
Parmesan cheese
Preheat oven to 350°F. Season scallops with salt & black pepper and reserve on side. In a wide pan, melt 1 Tbsp butter and sauté garlic for 1 minute. Add spinach, reduce heat to low, cover and cook until tender (about 4 minutes.) Drain off water. Place spinach in paper towels and squeeze out any leftover water. Place to side. In a sauce pan, melt 2 Tbsp butter and whisk in flour to form a roux. Cook for 2-3 minutes, whisking constantly, until slightly colored but not brown. Whisk in vatel Rich Lobster Stock until roux is completely incorporated and cook for 4-5 minutes, whisking constantly (sauce will become very thick.) Whisk in cream and season to taste with salt & black pepper and add a pinch of cayenne pepper. Remove from heat and whisk in egg yolk. In a gratin dish or a shallow ceramic baking dish, spread spinach on bottom and place seasoned scallops on top. Pour sauce evenly over top of scallops & spinach and sprinkle with Parmesan cheese. Bake on middle or lower rack for 10-12 minutes. Put oven on high broil for 5 minutes or until top is slightly browned. Serve immediately. Serves 4 as main course or 6 as an appetizer.
Variation: use individual gratin dishes for each guest.