It all began with an ask.

Saum asked his friend, David, who happened to be a chef and had worked in some of New York’s and the World’s best restaurants, how to make a green peppercorn sauce. The recipe was quite intense — in terms of ingredients, cost, and time needed. And, thus, Saucier was born.

Saucier aims to create hassle-free, high-quality, gourmet sauces from premium ingredients that make it easy for everyone to enjoy delicious, home-cooked meals without the headache — blending convenience with exceptional taste.

In classical brigade-style French restaurants, the saucier is typically one of the most skilled chefs in the kitchen. They are responsible for preparing all sauces — creating complex flavorful sauces from scratch that balance and enhance flavors, add depth and finesse to elevate dishes. And that’s what we aim to do — elevate your meals through easy-to-use sauces.

Sauce au Poivre

Sauce au Poivre

Our first product is Sauce au Poivre or Green Peppercorn Sauce. It’s amazing on top of steak, chicken, duck, mushrooms — anything really. We make it from scratch, using the finest ingredients, no stabilizers or preservatives. It’s absolutely delicious and elevates every meal.

One brick of sauce will nicely coat a nice-sized rib-eye steak. Sauce accordingly.

Instructions on how to elevate your cooking:

  1. In a sauce pan over low-to-medium heat, add the sauce brick and whisk until smooth and homogenous.

    If using the same pan as the cooked protein, cool the pan with water and wipe out any grease before adding the sauce brick.

  2. If the sauce begins to separate, add 1 Tbsp of water (per brick) and continue whisking on low heat, simmering until the sauce coats the back of a spoon.

  3. Serve immediately and best served over steak, chicken, duck, or mushrooms.