Williams Sonoma Classic French Braising Sauce Duo

Flavor Profile

• Coq au vin, red wine, savory seasoning

Why We Love It

• Our time-saving sauces make it easy to enjoy succulent braises, even on the busiest weeknights. Preparation is simple – just combine the sauces with chicken, pork, lamb or beef in a large pan, then cook according to our recipes. Serve your braises with pasta, mashed potatoes or rice for a meal everyone will love.
• Coq Au Vin Braising Sauce: Rich and savory with full-bodied red-wine flavor, earthy mushrooms, and subtle garlic and herbs. Traditionally paired with chicken, this sauce is also delicious with pork. Add large cut carrots, mushrooms, pearl onions or other root vegetables to complete the meal. (1 lb. 8.5 oz.; 4–6 servings)
• French Bordelaise Braising Sauce: Classic French-inspired sauce features Merlot and Worcestershire sauce simmered with roasted sweet onions, shallots, soy sauce and Dijon mustard, accented with fragrant garlic and black pepper. (1 lb. 8 oz.; 6–8 servings)
• A Williams Sonoma exclusive.

Net Weight

• 3 lb. 10 oz. total.
• Coq Au Vin Braising Sauce is made in USA.
• French Bordelaise Braising Sauce is made in USA using imported ingredients.

Receiving Instructions

• Store unopened at room temperature for up to 24 months. Refrigerate after opening and use within 7 days.
• Sauce will naturally separate. Shake before use.

Coq au Vin Recipe

• Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm oil. Add diced bacon and cook until browned, 5–8 minutes. Drain. Pour off all but 1 Tbs. fat from pot.
• Working in batches, brown chicken on all sides.
• Slow-cooker method: Transfer chicken and bacon to insert and add braising sauce. Cover and cook on high until chicken is cooked through (approx. 4 hours), adding thawed frozen pearl onions in last hour of cooking.
• Stovetop method: Return all chicken and bacon to pot and add braising sauce. Bring to a simmer, scraping up browned bits. Reduce heat to low, cover and simmer, stirring occasionally, until chicken is cooked through (approx. 45 minutes), adding onions in last 20 minutes of cooking.
• Skim fat off sauce and serve.
• Makes 4–6 servings.

French Bordelaise Recipe

• Season 4 lb. boneless beef chuck roast, cut into 1-inch (2.5-cm) pieces, with salt and pepper.
• In large fry pan or Dutch oven over medium-high heat, warm 3 Tbs. vegetable oil. Working in batches, brown beef all over, 8 to 10 minutes per batch.
• Slow cooker method: Transfer beef to insert and add braising sauce. Cover and cook on high until beef is fork-tender, about 4 hours.
• Oven method: Return all beef to pot. Add braising sauce and 1 cup (250ml) water and bring to simmer. Cover pot tightly with aluminum foil and place lid on top. Transfer to 325°F (165°C) oven and cook until beef is fork-tender, about 3 hours.
• Skim fat off sauce and serve.
• Makes 6–8 servings.

Williams Sonoma Coq au Vin Braising Sauce

• Cabernet Sauvignon red wine, cremini mushrooms, red onions, veal and beef base (veal stock [concentrated veal broth, water], beef stock [concentrated beef broth, water, salt], seasoning [hydrolyzed soy and wheat protein, soy lecithin, yeast extract, cocoa powder, spice extractives], mirepoix stock [celery juice, carrot juice, onion juice], tomato paste [tomato, water, citric acid], corn syrup solids, canola oil, garlic concentrate, mushroom concentrate), carrots, celery, tomato paste, olive oil, unbleached all-purpose flour (unbleached hard wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), parsley, distilled vinegar, garlic, thyme, black pepper, ground bay leaves.
• Contains wheat/gluten, soy, sulfites.
• This product is prepared and packaged using machines that may come in contact with tree nuts, fish, eggs, dairy, peanuts.

Williams Sonoma French Bordelaise Braising Sauce

• Water, Merlot wine, sweet onions, soy sauce (water, soybeans, wheat, salt), shallots, natural roasted onion flavor, red wine vinegar, rice starch, Worcestershire concentrate (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor), kosher salt, Dijon mustard (distilled vinegar, mustard seed, salt, water, white wine, spices), brown sugar (contains molasses), garlic powder, black pepper, citric acid, onion powder, thyme, bay leaves.
• Contains wheat/gluten, soy.
• This product is prepared and packaged using machines that may come in contact with dairy, fish, soy, sesame, mustard.

Shipping Information

Please note that our made-to-order perishable food items are not eligible for next-day shipping – and they cannot be shipped outside the contiguous 48 states or to P.O. Boxes.

While we appreciate your order, we're not responsible for shipping delays due to unforeseen circumstances such as weather conditions or natural disasters.

We're also not responsible for any delay or failure to deliver due to an incorrect or incomplete shipping address.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

We're not able to provide returns or cancellations on any food products, which are final sale items.

Please note that orders can't be cancelled once they have been processed or shipped.

View Full Returns Policy.