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Soups and sauces: The basis of every feast
A juicy roast with tasty dumplings and red cabbage but no sauce? A sinfully delicious four-course menu without soup as a starter? We take soups and sauces for granted, yet hardly any meal works without them.
The basis of all soups: Broth and stock
Whether you‘re cooking a creamy pea soup, a rustic potato soup or a special wedding soup, the base is always a broth or a stock. But not everyone has the time to simmer their stock on the stove for 10 hours. That’s why we created our Delicate Broth and Delicate Beef and Chicken Bouillon, using the freshest ingredients, with no added colourings or fats. Some of our broths and stocks have no added flavourings either, so it’s only the cooking time we cut down on.
Because of the authentic flavour of real vegetables, you can spoon them as a clear broth or drink them directly from the cup.
A roast needs gravy
Our beef broth, is often used as a basis for delicious gravies, because no matter how juicy a roast pork is, a lamb fillet or a shish kebab, without a hearty pepper sauce or a fiery paprika sauce it simply doesn't taste good.
Or how about a fondue, curry sauces, barbecue sauces or an American cocktail sauce? They all usually have as a base, the intensive and hearty seasoning of a basic gravy, a jus or even a delicious vegetable broth.
A juicy roast with tasty dumplings and red cabbage but no sauce? A sinfully delicious four-course menu without soup as a starter? We take soups and sauces for granted, yet hardly any meal works without them.
The basis of all soups: Broth and stock
Whether you‘re cooking a creamy pea soup, a rustic potato soup or a special wedding soup, the base is always a broth or a stock. But not everyone has the time to simmer their stock on the stove for 10 hours. That’s why we created our Delicate Broth and Delicate Beef and Chicken Bouillon, using the freshest ingredients, with no added colourings or fats. Some of our broths and stocks have no added flavourings either, so it’s only the cooking time we cut down on.
Because of the authentic flavour of real vegetables, you can spoon them as a clear broth or drink them directly from the cup.
A roast needs gravy
Our beef broth, is often used as a basis for delicious gravies, because no matter how juicy a roast pork is, a lamb fillet or a shish kebab, without a hearty pepper sauce or a fiery paprika sauce it simply doesn't taste good.
Or how about a fondue, curry sauces, barbecue sauces or an American cocktail sauce? They all usually have as a base, the intensive and hearty seasoning of a basic gravy, a jus or even a delicious vegetable broth.