Dehydrated sauces, for tabbouleh, white roux… | Le Delas
Dehydrated sauces, tabbouleh preparation, white roux, béchamel...
This dehydrated preparation for 3 peppercorn and pink berry sauce is ideal for accompanying your meats. The ideal dose is 100g of preparation per litre of water. You can prepare up to 10.5 litres of sauce in just one tin. It's easy to prepare your sauce by diluting the required amount of product in cold water, then bring to the boil, stirring with a whisk. Simmer for 5 minutes, stirring occasionally to release the flavours.
Basic mix, to be personalised with chosen liquids and fillings.
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.
Remains stable throughout service. Lifted with a delicate touch of shallot.
Without added flavour enhancers. Without artificial colourings.
Remains stable throughout service, notable for a touch of butter and a hint of lemon.
This onion-rich dehydrated preparation is quick and easy to use. With a dosage of 70g per litre of water, each can is suitable for preparing up to 12.5 litres of sauce, or 50 portions. It's easy to prepare your sauce by diluting the required amount of product in cold water, then bring to the boil, stirring with a whisk. Cook for 5 to 7 minutes, stirring regularly. You can also add sliced onions at the start of cooking, then grated cheese or croutons just before serving.
Without added colourings or flavour enhancer.
Without added flavour enhancers.
Without added flavour enhancers. Without artificial colourings.
Without added flavour enhancers. Without artificial colourings.
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.
Without added flavour enhancers. Without artificial colourings. With shallot.
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.
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.
This dehydrated preparation for veal stock with flavoured demi-glace 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 demi-glace 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.
This dehydrated preparation for flavoured veal gravy is ideal for saving time in the kitchen. The ideal dose for veal sauce 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 veal jus by diluting the required amount in cold water, then bring to the boil, stirring with a whisk. Simmer for 5 minutes, stirring occasionally to release its aromas. No added hydrogenated vegetable fats.
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.
This dehydrated preparation for wine merchant sauce is ideal for accompanying tasty dishes. The ideal dose is 120g of preparation per litre of water. You can prepare up to 9 litres of sauce in just one tin. It's easy to prepare your sauce by diluting the required amount of product in cold water, then bring to the boil, stirring with a whisk. Simmer for 5 minutes, stirring occasionally to release its rich, complex flavours.
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.
Without added flavour enhancers. Without preservatives or artificial colourings.
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.
This dehydrated preparation for beurre blanc sauce offers a subtle combination of white wine and shallot, ideal for accompanying poached or steamed fish. You can personalise it by adding dill, parsley, chopped shallot, a little crème fraiche and lemon at the end of cooking... The ideal dose is 125g of product for a litre of water and 200g of butter. With just one tin, you can make around 9.5 litres of sauce by adding 8 litres of water and 1.6kg of butter. It's easy to prepare your sauce by diluting the required amount of product in cold water, then bring to the boil, stirring with a whisk. Simmer for 5 minutes, stirring occasionally. Remove from the heat and add the softened fat, then smooth with a whisk.
This white roux comes in the form of homogeneous white pellets. They are made from flour and non-hydrogenated vegetable fat. This white roux dissolves easily in boiling water without forming lumps. After preparation, the roux gives a light white neutral binder.