Throw the pan away

01 January 2000
Throw the pan away

THERE'S no need to waste time slaving away over a hot saucepan as demonstrated by the range of sauces from Macphie Foods' range of Highland Kitchen desserts from Universe Foodservice.

For example, to make a marinade for meat and poulty, mix the Demi-Glace savoury sauce, 278, with soy sauce, freshly grated ginger and red wine vinegar.

With the Hollandaise sauce, 279, it can be served hot or cold and used in many different ways.

Other sauces are: Demi-Glace with Sherry, 280, Sauce Blanche, 281, Mornay Sauce, 282, Sweet and Sour Sauce, 283, Béchamel with Butter, 284.

For tasty desserts, there are several sweet sauces to try : Con-tinental Dark Chocolate Sauce, 285; Cräme Anglaise, 286; Vanilla, 287; Toffee Sauce, 288; and Brandy Sauce, 289.

Each sauce is supplied in 12 x 1 litre tetrapaks. Selected sauces are in 10-litre cartons, in addition to four more savoury sauces - Chicken Velouté, 290, Seafood, 291, White Wine, 292 and Cheese sauce, 293.

Macphie Foods

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