Williams Sonoma Brasserie, Mushroom Balsamic Finishing Sauce

FLAVOR PROFILE

• Rich, mushroom, balsamic

WHY WE LOVE IT

• Inspired by classic Italian flavors, our exclusive finishing sauce combines the richness of beef stock with earthy champignon and porcini mushrooms, sweet balsamic vinegar and aromatic spices. Use it to add complexity and depth to chicken, pork or beef. The time-saving sauce is also delicious with pasta and vegetables.
• A Williams Sonoma exclusive.

NET WEIGHT

• 13.8 oz./391g (7 servings).
• Shipped fresh.

RECEIVING INSTRUCTIONS

• Sauce ships fresh at ambient temperature.
• Upon receipt, store at room temperature for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.

PREPARATION INSTRUCTIONS

• Pat 1 lb. (500g) chicken breasts or thighs dry. Season lightly with kosher salt and black pepper.
• In fry pan, sear chicken until internal temperature reaches 165°F (74°C). Remove chicken from pan, cover and set aside. Pour finishing sauce in pan. Stir over low heat until hot, scraping up any browned bits from pan, approx. 1–2 minutes, or until desired consistency is reached.
• Spoon sauce over chicken.
• If desired, garnish with chopped parsley.

• Water, onion, concentrated beef stock (beef stock, maltodextrin [corn], salt, sugar, yeast extract, onion powder, natural flavor, beef extract, beef fat), heavy cream, champignon mushrooms, red wine vinegar, garlic, Worcestershire sauce (distilled white vinegar, molasses, sugar, water, salt, onion, anchovies, garlic, cloves, tamarind extract, natural flavoring, chile pepper extract), olive oil, balsamic vinegar, wheat flour, spices, porcini mushroom powder, sea salt, xanthan gum, citric acid.
• Contains dairy, fish (anchovies), wheat/gluten.
• This product is prepared and packaged using machines that may come in contact with dairy, eggs, fish (anchovies), peanuts, sesame, shellfish (shrimp), soy, tree nuts (walnuts), wheat/gluten, mustard.