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 delightfully resourceful preparation for many variations of creamy chicken soup. Convenient for creative adaptations of the standard preparation on the lable. |
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. |