Christmas Sauce Recipes: Elevate Your Festive Menu

A Note to Our Fellow Kitchen Professionals

Here at FB The Wholesaler, we understand that true quality comes from deep knowledge. The Christmas season isn't just about tradition; it's about making every plate unforgettable. We know the pressure you're under to deliver excellence, and sometimes, the smallest detail—like a spectacular sauce—is what guests remember long after they’ve left your table.

The three festive sauces we’re sharing today come from the collective expertise of our team members who have a background in professional cookery. Whether they are managing operations, sourcing ingredients, or developing new concepts, their shared passion and training are woven into these recipes. These aren't just standard sides; they are flavour builders designed to make your poultry, roasts, and desserts truly sing. They offer that special, homemade touch customers crave, but with the technical precision and balance a professional kitchen demands.

---

1. The Smoked Port & Cranberry Reduction: The Roasters' Best Friend

This isn't your average cranberry sauce. The addition of smoked paprika and a high-quality Port gives it a rich, almost savoury depth that cuts beautifully through rich meats like turkey, goose, or venison. It's a complex hug on a plate.

The Ingredients

• 250g Fresh Cranberries

• 150ml High-Quality Ruby Port

• 100ml Good Chicken Stock (lightly salted)

• 100g Light Brown Sugar

• 1 Shallot, finely minced

• 1 Star Anise

• 1 small sprig of Rosemary

• 1/2 teaspoon Smoked Paprika (Crucial for the 'special' element)

• Pinch of Sea Salt and Freshly Ground Black Pepper

• 10g Butter (to finish)

The Method

1. Start the Sweat: In a heavy-bottomed saucepan, melt the butter over medium-low heat. Add the minced shallot and sweat gently until translucent—no colour!

2. Build the Base: Add the brown sugar and stir until it begins to caramelise slightly. Deglaze the pan with the Ruby Port, scraping up any fond. Let the Port reduce by about half, allowing the alcohol to burn off and the flavour to concentrate.

3. The Flavour Infusion: Stir in the cranberries, chicken stock, star anise, rosemary sprig, and the all-important smoked paprika.

4. Simmer and Burst: Bring to a simmer, then drop the heat to low. Cook for about 15-20 minutes, or until the cranberries have burst and the sauce has thickened to a syrupy consistency.

5. The Finish: Remove the star anise and rosemary. Stir through a pinch of salt and pepper.

   Pro Tip: For a smoother, glossy finish that plates beautifully, pass a third of the sauce through a fine-mesh sieve or give it a quick pulse with a stick blender, then stir it back into the remaining whole cranberries.

---

2. Burnt Butter, Sage & Lemon Velouté: The Poultry Game Changer

This is a silky, rich sauce perfect for Chicken or Turkey Breast. The 'burnt butter' (or beurre noisette) adds a nutty depth far superior to simple melted butter, while the fresh sage and lemon zest provide an aromatic lift.

The Ingredients

• 50g Unsalted Butter

• 40g Plain Flour (for the roux)

• 500ml Good Quality Chicken or Turkey Stock (must be flavourful!)

• 50ml Double Cream

• 6 Fresh Sage Leaves, finely chopped

• Zest of 1/2 a Lemon

• A squeeze of Fresh Lemon Juice

• Pinch of Nutmeg

• Sea Salt and White Pepper (White pepper keeps the sauce clean-looking)

The Method

1. The Brown Butter: In a small saucepan, melt the butter over medium heat. Keep cooking and stirring past the melting point. It will foam, then the solids will drop to the bottom and brown to a deep golden-nutty colour (smells like hazelnuts!). This is your burnt butter. Remove from heat immediately to stop the cooking.

2. The Nutty Roux: Return the pan to low heat. Whisk in the flour to create a nutty-smelling roux. Cook for 1 minute.

3. Stock & Thicken: Gradually whisk in the warm stock, making sure there are no lumps. Bring the sauce to a gentle simmer, stirring constantly, until it coats the back of a spoon.

4. The Finishing Touch: Take the pan off the heat. Stir in the chopped fresh sage, lemon zest, double cream, and a tiny pinch of nutmeg. Finish with a squeeze of fresh lemon juice, and season with salt and white pepper until it tastes bright and balanced.

   Pro Tip: For catering, this sauce holds well. If it gets too thick, simply whisk in a splash of warm stock or cream just before service.

---

3. Spiced Whiskey Caramel Sauce: The Festive Dessert Dream (For Adults Only)

Move over, brandy butter! This is a luscious, grown-up caramel sauce with a kick of good Irish or Scottish whiskey and traditional warming spices. It's spectacular poured over Christmas pudding, mince pies, or even vanilla bean ice cream.

The Ingredients

• 200g Granulated Sugar

• 60ml Water

• 120ml Double Cream, warmed slightly

• 50g Unsalted Butter, cut into cubes

• 30ml Good Quality Whiskey (Your secret weapon)

• 1/2 teaspoon Vanilla Bean Paste (or extract)

• 1/4 teaspoon Ground Cinnamon

• Pinch of Ground Cloves and Nutmeg

• Pinch of Sea Salt (to balance the sweetness)

The Method

1. The Dark Caramel: Combine the sugar and water in a heavy-bottomed saucepan. Heat over medium-high heat without stirring. Swirl the pan occasionally to dissolve the sugar evenly. Once the mixture turns a deep amber colour (dark, but not burned!), remove it from the heat. This takes courage, but dark caramel has the best flavour!

2. The Danger Zone (Carefully!): Stand back and immediately pour in the warmed double cream. It will bubble up fiercely—this is normal. Whisk until smooth.

3. The Whiskey Kiss: Stir in the cubes of butter until melted and the sauce is glossy. Add the whiskey, vanilla bean paste, and all the ground spices. Stir well.

4. The Balance: Finish with a pinch of sea salt. The salt is non-negotiable; it rounds out the sweetness and elevates the spice notes.

   Pro Tip: Whiskey can seize the caramel if it's too cold. Ensure your cream is slightly warmed and your whiskey is at room temperature for the smoothest finish.