Dehydrated sauces, tabbouleh preparation, white roux, béchamel...

Tabbouleh preparation 20 portions 625g KNORR PROFESSIONAL

Basic mix, to be personalised with chosen liquids and fillings.

Dried fish stock 36/60L 900g GUDVOR

This dehydrated preparation for fish stock is ideal for saving time in the kitchen. The ideal dose for a sauce base is 25g of preparation per litre of water, i.e. one tin for 36 litres. For cooking supplements, use 15g of preparation per litre of water, i.e. one tin for 60 litres. It's easy to prepare your fish stock by diluting the required amount in cold water, then bring to the boil, stirring with a whisk. Simmer for 2 to 3 minutes, stirring occasionally to release its aromas. No added monosodium glutamate. No added hydrogenated vegetable fats.

Dried Beurre Blanc sauce 12.8L 1kg KNORR PROFESSIONAL

Remains stable throughout service. Lifted with a delicate touch of shallot.

Dried mushroom sauce 6.2L 800g KNORR PROFESSIONAL

Without added flavour enhancers. Without artificial colourings.

Dried Hollandaise sauce 8.5L 825g KNORR PROFESSIONAL

Remains stable throughout service, notable for a touch of butter and a hint of lemon.

Dried provençal tomato sauce 6L 900g KNORR PROFESSIONAL

Without added colourings or flavour enhancer.

White roux 50L 1kg KNORR PROFESSIONAL

Without added flavour enhancers.

Dried Madeira sauce 8L 800g KNORR PROFESSIONAL

Without added flavour enhancers. Without artificial colourings.

Dried three peppercorns sauce 10L 900g KNORR PROFESSIONAL

Pour the necessary quantity of Pepper Sauce into the boiling water with a whisk. Bring back to the boil and cook for 5 minutes, stirring.

Dried poultry stock 20/32L 800g GUDVOR

This dehydrated preparation for flavoured poultry stock is ideal for saving time in the kitchen. The ideal dose for a sauce base is 40g of preparation per litre of water, i.e. one tin for 20 litres. As a cooking supplement, use 25g of preparation per litre of water, i.e. one tin for 32 litres. It's easy to prepare your flavoured chicken stock by diluting the required amount in cold water, then bring to the boil, stirring with a whisk. Simmer for 2 to 3 minutes, stirring occasionally to release its aromas. No added monosodium glutamate. No added hydrogenated vegetable fats.

Dried veal stock 18/36L 900g GUDVOR

This dehydrated preparation for flavoured veal stock is ideal for saving time in the kitchen. The ideal dose for veal stock is 50g of preparation per litre of water, i.e. one tin for 18 litres. For additional cooking, use 25g of preparation per litre of water, i.e. one tin for 36 litres. It's easy to prepare your flavoured veal stock by diluting the required amount in cold water, then bring to the boil, stirring with a whisk. Simmer for 2 to 3 minutes, stirring occasionally to release its aromas. No added monosodium glutamate. No added hydrogenated vegetable fats.

Dried Chasseur sauce 9L 990g GUDVOR

This chasseur sauce mix is ideal for tasty, comforting dishes. With a dosage of 110g per litre of water, each tin is suitable for preparing up to 9 litres of sauce. It's easy to make your sauce by diluting the required amount of product in cold water, then bring to the boil, stirring with a whisk. Leave to cook for 5 minutes, stirring occasionally. Ideal with red meat and game. You can also add mushrooms, onions and herbs to personalise your sauce to your taste.

Court-bouillon powder 55L 1,375kg GUDVOR

This dehydrated preparation for court bouillon is ideal for saving time in the kitchen. The ideal dose is 25g of preparation per litre of water, i.e. one tin for 55 litres. It's easy to prepare your court bouillon by diluting the required amount in cold water, then bring to the boil, stirring with a whisk. Leave to simmer for a few minutes, stirring occasionally to release its aromas. No added monosodium glutamate. No added hydrogenated vegetable fats.

Mycryo salted cocoa butter 550g CACAO BARRY

Preparation for terrines. soufflés. gratins 720g KNORR PROFESSIONAL

Without added flavour enhancers. Without preservatives or artificial colourings.

Dried beurre blanc sauce 9.8L CHEF

This sauce provides a balance between the acidity of the vinegar-shallot reduction and the butter. It can be served as it is but also gives free rein to your culinary creativity to personalize it. Excellent behavior in a bain-marie and in cold bonding, a property very difficult to achieve, in particular for emulsified sauces which are generally unstable under these conditions. Its packaging is practical, airtight, resealable, stackable and recyclable.