Saucier – Cooking with Polish Stoneware

Saucier – Cooking with Polish Stoneware
Handcrafted Ceramika Artystyczna for professional kitchens

In a professional kitchen, the saucier holds a vital role. Their craft is about clarity of flavor, precise reduction, and cleanliness in execution. This category features a carefully curated selection of handmade Polish stoneware from Ceramika Artystyczna, tailored to meet the needs of sauciers and passionate chefs alike – combining function, durability, and beauty.

Each piece is thoughtfully chosen to support the tasks of a saucier, from preparation to plating.

Subcategories include:

• Sauce boats with underplates – ideal for service and elegant presentation

• Sauce boats without underplates – for fast, functional use

• Stoneware cutting boards – robust, hygienic, and knife-friendly

• Strainers with underplates – for draining, drying, or gentle pressing

• Spoon rests – for a clean workstation during cooking

• Passing bowls – for refining jus, broths, and veloutés

• Ceramic ladles – heat-resistant and drip-safe

• Stoneware compost containers – stylish, odor-resistant waste solutions for prep areas

All items are food-safe, oven-safe, dishwasher-friendly, and glazed for easy cleaning and hygienic use in the kitchen.

Saucier Skill: Grand Jus (without pork bones) – 10 Liters – 70 Hours Cooking Time

A grand jus is the gold standard of classic French sauce work – rich, clear, and intensely flavored. This version uses no pork bones, making it suitable for modern, halal-conscious, or flexible kitchens.

Ingredients (for approx. 10 liters finished jus):

• 8 kg veal bones (cleaned, no marrow)

• 2 kg beef tendons or veal feet

• 1.5 kg roasted vegetables (onion, carrot, celery, leek)

• 300 g tomato paste

• 5 L dry red wine

• 5 L cold water (plus more to top off during cooking)

• Aromatics: black peppercorns, bay leaf, thyme, rosemary, juniper, garlic

Instructions:

1. Roast bones and tendons at 220 °C until deeply browned.

2. Roast the vegetables separately for full caramelization.

3. Combine in a large pot (stoneware bowls may be used for pre-roasting steps).

4. Add tomato paste and sauté briefly. Deglaze with red wine.

5. Reduce wine, then add cold water and bring up to a low simmer.

6. Do not boil. Simmer gently for 70 hours, uncovered or partially covered.

7. Regularly skim and degrease. Replenish water as needed.

8. Strain through a fine sieve or muslin cloth.

9. Reduce further to desired consistency; finish with butter or glaze, if needed.

The result is a crystal-clear, deeply flavorful, glossy jus – the ideal base for sauces such as bordelaise, demi-glace, or wild game reductions.

Conclusion:

Polish stoneware offers more than beauty – it delivers professional-grade performance with warmth and character. In this category, you’ll find everything a modern saucier needs for flavor precision, clean workflows, and timeless presentation.