SALSUS Lamb Reduction 1L | Demi-Glace
Reduced lamb stock
SALSUS Lamb Reduction 1L | Demi-Glace
Reduced lamb stock
INGREDIENTS: Reduced lamb stock (water, meaty lamb bones, carrot, onion, parsley, rosemary, thyme, black pepper, clove, bay leaf).
ALLERGENS: celery and celery products, soy and soy products.
Reductions, or Demi-Glace, are special stocks that are carefully reduced to create richly concentrated thick stocks, ideal as a base for making various types of sauces.
Home Chef and Salsus beef and chicken reductions are prepared from fresh and natural ingredients. All ingredients are first sautéed, then simmered for a long time, and finally reduced by two-thirds. In addition to fresh meat and vegetables, a range of spices such as rosemary, thyme, bay leaf, clove, and others contribute to their rich flavour.
Ideal for the quick preparation of stews and sauces, giving them the rounded flavour that all dishes deserve.
| Energy | 161 kJ/ 38 kcal |
| Fats | 0 g |
| - of which saturated fatty acids | 0 g |
| Carbohydrates | 1,0 g |
| - of which sugars | 0,6 g |
| Proteins | 8,5 g |
| Salt | 0,6 g |
Latest Recipes
We bring you tried and tested recipes of our favorite dishes, culinary tips, and suggestions on how to best combine spices and ingredients for a complete sensory experience.
Asparagus with hollandaise sauce
Asparagus with hollandaise sauce is a traditional German dish that is so delicious that they are popular and often made worldwide. This dish was originally intended as an appetizer, but it can easily become a light main course with some boiled young potatoes and a large green salad.
Salade Niçoise or Salad from Nice
The first green beans of the year arrived at the markets, so this was the reason for us to prepare this light, but nutritious and refreshing summer salad that works as a complete, nutritionally rich and balanced meal. Below is the basic recipe for this classic of French cuisine, to which you can add capers, Parmesan cheese, or croutons if you wish.