Essential Cuisine is to introduce three new products to its Signature range of stocks and sauce bases, which will launch at The Restaurant Show on 10 October.
Joining the newly-improved recipe Signature Beef Jus are a Signature Red Wine Jus, Signature Chicken Stock Reduction and Signature Hollandaise Sauce, all of which are available in 1ltr Tetra packs.
The stocks can be used straight from the pack and added to reductions of wine, cream and herbs to make a finished sauce, or even used as a consommé.
The Hollandaise Sauce has excellent holding qualities and can simple be reheated and served. To extend the volume fo the product, chefs can melt an equivalent amount of butter and whisk in.
Nigel Crane, Dorchester-trained chef and managing director of Essential Cuisine, said: “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.
“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.”
The products will launch at The Restaurant Show (10-12 October) at Earls Court 2, London.