Finish With Finesse - New Trio of Top End Sauce Essentials

Finish With Finesse - New Trio of Top End Sauce Essentials
Essential  Cuisine

Essential Cuisine

Premium Supplier 25th August 2011

Finish With Finesse - New Trio of Top End Sauce Essentials

Essential Cuisine has introduced three new products to its range of high performance stocks and sauce bases to save chefs time with no compromise in top end restaurant kitchens. 
Set to be launched at the Restaurant show, Signature Red Wine Jus, Signature Chicken Stock Reduction and Signature Hollandaise Sauce are the crème de la crème of sauce essentials and join new-improved recipe Signature Beef Jus in the 1ltr Tetra Pack range.
Made from the finest ingredients, Signature Red Wine Jus has the taste and performance of a finished, kitchen-made jus, with a clean flavour, mirror-like sheen and viscous mouth feel.
Crucially, it has excellent holding qualities, so it can be re-heated, extended or finished to a chef’s own recipe, from a red wine and rosemary jus to a classic Bourguignon sauce.
Signature Chicken Stock Reduction, which makes up to three litres of stock for soups, sauces, jellies and jus, is perfectly balanced and made from 100 percent natural ingredients, with the naturally occurring, gelatinous sticky mouth feel of a kitchen-made stock.
As good as a chef’s own, it can be used straight from the pack and added to reductions of wine, cream and herbs to make the finest finished sauces. Three times reduced, it can even be served as a consommé by simply heating and garnishing.
Signature Hollandaise Sauce is an exquisite and versatile complement for everything from steamed asparagus to Eggs Benedict. With a rich buttery taste, it also has excellent holding qualities and can be reheated and finished to a chef’s own recipe.
To extend the volume, chefs simply have to melt up to an equivalent amount of butter and whisk in, or, if they prefer, replace the butter with olive or vegetable oil.
Nigel Crane, Dorchester-trained chef and managing director of Essential Cuisine, said, in an ideal world, chefs would make their own sauce bases from scratch, but, in reality, spiralling energy costs, time pressures and a lack of skilled staff mean this is no longer a given.
“We know chefs working in hotels and high end restaurant chains through to five star banqueting, independent restaurants and gastro pubs want a bit more convenience in their operations, but are reticent about the quality of products on the market,” he said.
“We are confident these three additions to the Signature range will be welcome essentials. They are, after all, created by chefs for chefs and, while each one is ready to use, they are also deliberately basic so chefs can add ingredients to create their own signature sauces.”
 Products in the Signature range are available from foodservice delivered wholesalers (six litres per case) and have a nine month shelf life. For samples, call 01606 541 490 or visit www.essentialcuisine.com              

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