Sauces

An excellent base for dishes served with a brown sauce, this demi glace is also ideal for stews, goulash, Bolognese sauce, stir-fried meat and roasts, as well as forming the base of more intricate sauces like Bordelaise, Bigarade, Hunter and Madeira.

A versatile base for preparing countless creations with veal, poultry, fish and seafood pasta, potatoes and vegetables.

The perfect finishing touch for poached fish, egg dishes, asparagus, artichokes, as well as grilled meat and fish.

An ideal and convenient ingredient for dishes such as sautéed veal and poultry escalopes, or as a sauce for pasta, poached veal, poultry, lamb and white ragouts.

A well-rounded sauce for pasta dishes, meat, fish, mushrooms and vegetables.