FDBusiness.com

Frutarom adds Hollandaise and Gratin sauce to its Lucullus portfolio, offering a combination of convenient cooking solutions with homemade taste profiles.

Korntal-Münchingen, Germany, May 2015: Just in time for spring, Frutarom Savory Solutions GmbH presents two additions to its Lucullus Sauce portfolio: the company’s Hollandaise sauce provides the perfect accompaniment for asparagus, whereas its Gratin sauce capitalises on the current trend for authentic and traditional oven-baked dishes. These versatile, powder-based mixes have been prepared without the use of flavour-enhancing additives. And, easy to use, they are the perfect choice for artisanal butchers, bakeries, and other outlets that offer hot lunches or on-the-go meals as well as convenience food manufacturers.

Widely recognised as one of the French haute cuisine “mother” sauces, Hollandaise is often served with asparagus; but, as a versatile garnish, it also goes very well with a variety of other vegetables, fish and eggs Benedict. However, making a good homemade Hollandaise sauce can be time-consuming and challenging; working with egg yolks and an emulsion that separates easily makes it notoriously difficult to prepare. Frutarom offers its customers an easy-to-use solution that tastes just like it was made in a professional kitchen.

To prepare, mix the powder with cold water and bring to the boil. Then, reduce the heat and add butter. Offering a perfect combination of colour and texture, the sauce can be served as is or further refined with white wine, lemon or spices, or garnished with herbs to create a Béarnaise sauce.

The Gratin sauce is, of course, suitable for all dishes prepared “au gratin”, such as potato-, vegetable- or pasta-bakes. Simply add the powder to cream, stir and allow it to stand for 30 minutes. And, voilà, the sauce is ready to be poured over the other ingredients. After baking, the result is a perfectly prepared gratin dish with a comforting and delicious cheese taste.