The Sauce by Manu Feildel

Founder of the product, Manu Feildel has created a range of delicious sauces made with honest authentic French flavours which are reminiscent of his childhood memories of French meals created by his mother.

Whilst we certainly aren’t all fancy chefs like he, Manu is inspiring us as home cooks with his new range of French classic sauces. It is as easy as buying them from your local supermarket, heating them up and serving with your favourite meal. Manu believes that “a good sauce is the key element that brings a meal together” and these quality ingredients made ready for us will enable us to put together a great meal for our families too. We invited our parents over and cooked up a storm, bringing the dish together with the delicious sauce.

Manu’s range of sauces have been made from scratch using preservative free ingredients in Australia. The flavours available include:

• PEPPERCORN SAUCE – perfect for red meat

• MUSHROOM SAUCE – perfect for poultry and pork

• RED WINE SAUCE – perfect for red meat

• LAMB AND ROSEMARY SAUCE – perfect for lamb

The website also has a range of recipes for your favourite proteins to add the sauce to. The recipes online currently are for the following dishes:

Beef fillet and peppercorn sauce

Pork cutlets and mushroom sauce

Beef Wellington and red wine sauce

Rib eye and red wine sauce

Lamb roast and lamb and rosemary sauce

Roast beef and peppercorn sauce

Lamb cutlets and lamb and rosemary sauce

Chicken breast and mushroom sauce

We made a different recipe; pork schnitzel and topped this with the mushroom sauce (recipe below). The sauce was nice and light and creamy, well developed flavours and paired nicely with the protein. It really brought the dish together.

We love that it is a way to produce a restaurant ready French classic in no time. Find these at your local Woolworths

We’d like to thank Rocketcomms for gifting the sauces from Manu, as well as the Woolworths groceries.


Pork Schnitzel with Mushroom Sauce

By Manu


2 pork cutlets

3 whole eggs

Olive oil

Salt & pepper

Dash of water

Plain flour

200gr Breadcrumbs

50gr Grated Parmesan

Zest of 1 lemon

1 Tbsp of chopped thyme + few more springs

50gr butter

1 pouch of Mushroom Sauce by Manu


Place the pork cutlets between 2 sheets of ‘Go Between’ or ‘cling wrap’ and with the help of a meat tenderizer or a rolling pin flatten the cutlet as thin as you can with out tearing the meat.

Place flour on a plate, crack 3 eggs in a shallow dish add a dash of olive oil, a dash of cold water, salt & pepper and whisk to combine and place breadcrumbs in another shallow dish and mix in the parmesan, lemon zests and thyme.

Season the pork cutlets with salt and pepper, then dredge each cutlets in the flour, shaking off the excess, then dip them in the egg mix then coat them in the breadcrumbs then back in the egg mix and back in the breadcrumbs one more time. Set aside

Put a frying pan on medium heat add a generous drizzle of olive oil, place both cutlets in the pan and cook for 3 minutes or until crispy and golden and turn onto the other side, add in the butter and the sprigs of thyme and when the butter starts foaming base the schnitzel with it and cook for another 3 minutes and rest for couple of minutes.

Heat the mushroom Sauce by Manu into a saucepan on medium heat until it starts to boil.

Place the pork schnitzels on a place served with your side of choice and a generous ladle of sauce.

Bon Appetit!!!

Leave a Reply