SAUCES
“Au Jus” Roastbeef Gravy The perfect companion to prime rib, roastbeef but also veal, lamb and dipped Chicago style sandwiches. Great to add the finishing touch to your cooked meat dishes.
Demi-Glace + Sauce
The classical brown mother sauce is the foundation to any brown sauce creations. Also available as dark “Classique” version with an extra rich body and a nice shine.
“Bechamel” White Sauce
Hollandaise Sauce
Vegetable Base
Fish Bouillon
Smooth and velvety but lightly seasoned white sauce base. Ideal to be enriched with your own ingredients or as a base for a veloutée sauce prepared with Chicken stock.
Espagnole More finished version, with a hint of tomato. Superbly seasoned.
The traditional butter sauce for poached eggs, asparagus etc. Ideal base for other signature sauces (Béarnaise, Mustard, Maltese etc.). Unbeatable convenience product for all uses, no hassle with breaking, no worries about fresh eggs, steam table proof.
SOUP BASES/BOUILLONS
Chicken Flavor Base
Well rounded clear stock that subtly underlines the flavors in innumerable chicken dishes including cream soups, clear soups, veloutées, rice dishes etc.
Beef Flavored Base
A full-flavored yet vegetarian stock that is excellent for fortifying the taste of stocks made from scratch, soups, sauces
DESSERTS Crème Brûlée
Dry mix to create plain or flavored (fruit purée chocolate, coffee etc.) Crème Brûlée with excellent taste and right texture. Cooking preparation, no bake. Product does not contain eggs.
A perfectly balanced clear stock that brings out the delicate characteristics of any vegetable dish.
A superb base for fish and various seafood dishes. This versatile stock can be used to season and strengthen any scratch made stock.
• Highest yielding Soup Bases in the marketplace (8 gal/lb). • Crystal clear stocks, “from scratch” taste and appearance. • Facilitates HACCP procedures. • No refrigeration necessary, long shelf life.
From food ideas to great success.