Sauces & gravies

You will be amazed at the difference our sauces will make when preparing your dishes. We offer a wide variety, from the ‘mother’ sauces, to important derivatives and specialties.

For example, our Demi-Glace exhibits all the traditional flavours and ingredients – beef stock, brown roux, tomato, wine and herb extracts. It is also freeze-thaw stable and low in salt so that it is ideal for preparing any of the derivative sauces.

Another example is our Hollandaise Sauce. We have formulated this recipe using a predominant amount of egg yolk and a very nice level of lemon. Due to the egg yolk, our sauce will brown under the salamander. An important point is that even large hotels, with their facilities and expertise, use our sauce as a base to which their home-made mixture is added so that the whole blend can be boiled – thus eliminating any potential problems with salmonella poisoning.