Finish every dish with exceptional flavour

Transcription

1 Finish every dish with exceptional flavour MAGGI Sauce Mixes

2 The ideal base for a first-class finishing touch MAGGI Sauce Mixes are the ultimate culinary foundation to create a first-class finish for every meal you plate. Ready in an instant, they pair perfectly with red and white meat, seafood and vegetables, and make the ultimate base for sensational signature sauces that deliver compliments and convenience. A great menu is no small achievement. A product of skill, creativity and an eye for superior produce, at NESTLÉ PROFESSIONAL, we understand that behind every standout dish is unwavering attention to detail. DEMI-GLACE JUS LIÉ BEEF ED CHEESE BÉCHAMEL Making gluten free, hassle free MAGGI Sauce Mixes are now gluten free, making it easier to cater to the growing number of customers avoiding gluten in their diet. As a pioneer of gluten free solutions, NESTLÉ PROFESSIONAL is committed to helping chefs create gluten free cuisine with ease, without compromising on flavour.

3 MAGGI JUS LIÉ BEEF ED MAGGI Jus Lié Beef Flavoured Sauce Mix provides juicy roasted meat, tomato and red wine flavours to create a well balanced rich, traditional-tasting Jus. Bain-marie # No added MSG* ze-thaw heat the required amount of water to 95 C. Do not let boil. Turn off heat. Add sauce mix gradually, stirring briskly. Turn on heat and stir briskly until smooth and thick. 1-2 minutes kg 480 x 25mL serves g 80 x 25mL serves BEETROOT JUS LIÉ WITH JUS LIÉ Roasted beetroot + apple juice + garlic. Strain. #Bain-marie held covered for no more than 4 hours. *Other than naturally occurring sources such as yeast extracts, flavour blends, vegetable or meat extracts where added. THYME & SHERRY VINEGAR Red wine or sherry vinegar reduction + thyme SHIRAZ & CRANBERRY Fresh or frozen cranberries + red wine reduced + sugar

4 MAGGI DEMI-GLACE MASALA & ORANGE SAUCE 300mL Masala to replace water per Litre* + pepper MAGGI Demi-Glace Sauce Mix is the perfect base for creating wonderfully rich velvety classic brown sauces that are quick and easy to prepare in minutes. Bain-marie # ze-thaw combine sauce mix with half of the water and stir until free from lumps. Stir in remaining water and bring to the boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring occasionally kg 1500 x 50mL serves kg 400 x 50mL serves WITH DEMI-GLACE #Bain-marie held covered for no more than 4 hours. ROSEMARY, MINT & GARLIC SAUCE PALE ALE & ONION SAUCE Onions + pale ale reduced *When preparing the sauce, substitute 300mL of water per litre with Masala. Saute garlic + rosemary + chopped mint & strain

5 MAGGI CHEESE ROASTED CAPSICUM, WHITE WINE & OREGANO MAGGI Cheese Sauce Mix is perfect in pastas, quiches, over vegetables and fish. Quick and easy to prepare, its creamy, cheesy flavour, adds an extra dimension to any dish. Bain-marie # Contains 45% Cheese ze-thaw No added MSG^ Source of Calcium when made with skim milk* Diced roasted capsicums + white wine reduced + chopped echalots + oregano WITH CHEESE SAUCE combine the sauce mix with half skim milk and stir until free from lumps. Bring the remaining skim milk quantity to the boil, stir in the sauce slurry. Return to the boil, simmer 2 minutes, stirring occasionally kg 226 x 50mL serves TAIN S N CO # Bain-marie held covered for no more than 4 hours. ^ Other than naturally occurring sources such as yeast extracts, flavour blends, vegetable or meat extracts where added. * When prepared in accordance with preparation directions, using skim milk. C HEESE CHORIZO, SPRING ONION & GARLIC SAUCE Fried diced chorizo + garlic + spring onions GRILLED BROCCOLINI, BASIL & PECORINO CHEESE Grilled broccolini + basil + pecorino cheese

6 MAGGI BÉCHAMEL CAPER, LEMON & DILL SAUCE MAGGI Béchamel Sauce Mix makes a wonderfully rich and delicately flavoured white sauce base. Simple to prepare, it s the perfect accompaniment for fish, vegetables and pasta dishes. Bain-marie # No added MSG* ze-thaw Capers + lemon + dill combine the sauce mix with milk and stir until free from lumps. Bring water to the boil, stir in the sauce slurry. Return to the boil, stir, simmer for 2 minutes, stirring occasionally kg WITH BÉCHAMEL SMOKED PAPRIKA, MAJORAM, ESCHALLOT 400 x 50mL serves # Bain-marie held covered for no more than 4 hours. * Other than naturally occurring sources such as yeast extracts, flavour blends, vegetable or meat extracts where added. Fried eschallots + smoked paprika + marjoram MUSHROOM & TARRAGON SAUCE Sautéed sliced mushrooms + white wine reduced + tarragon

7 For all product enquiries contact our professionals: In Australia