These concentrated sauces are studied for amounts use of 100/125 grs for 400/500 ml d'eau cold or tepid. One can use d'autres liquids according to sauce to be made, marinade for the Wine Merchant, juice of cooking or juice d'orange for Duck or Chicken with l'Orange.. These Sauces are designed without fat content, one can add to the end of the cream or butter according to taste. These Concentrated Sauces are also used as funds of sauce, or with the preparation of bubbles or aromas (poultries or fish), or bisque (American + cream). One can decorate these Sauces, shallots, of mushrooms and any seasoning
Add 2 cups of cold water |
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Add. 4.4 oz of concentrated sauce |
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Bring to a boil ,stirring constantly 3 to 4 mn |
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seasoning as necessary |
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beef and sauce mushrooms with truffles |
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Chicken and orange chiken sauce |
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nutritional values |
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