Essential Cuisine Beef Stock Mix 800g

Description

Essential Cuisine’s beef gravy base just needs water to become a glossy sauce, great for pouring over a variety of meaty dishes, from your rare roast beef at Sunday lunch to blushing pink beef wellington. 

Simply add 16g of stock mix to a litre of boiling water for an instant umami-rich stock.


This 800g pot is ideal for professional use. The beef gravy base has been created by chefs, for chefs and can be used in a  variety of dishes:

  • Use as a glossy gravy to pour over roast beef and Yorkshire pudding
  • Ladle into risottos for a creamy richness 
  • Blitz with roasted vegetables for a hearty soup

With over 180 years of combined experience, the team at Cheshire-based Essential Cuisine is made up of 12 chefs. The focus is on creating stocks, sauces, broths and glaces that can be used in seconds, but taste as good as if a chef has made them from scratch. Research, creativity, innovation and passion go into making quality products which all come in 100% recyclable packaging.


Ingredients: Beef stock (water, beef stock, beef dripping), modified tapioca starch, flavourings, salt, glucose syrup, sugar, rice flour, colour (caramel), corn flour, potato starch, rapeseed oil, maltodextrin, yeast extracts, herb.

Delivery

Delivery Option Price
EVRi Economy ? £3.99 (or FREE for orders over £50)
Express ? £6.99 (or FREE for orders over £100)
Signature Required ? £6.99 (or FREE for orders over £50)*
Weekend Delivery ? £6.99 (or FREE for orders over £100)
Large Item Delivery ? £29.99 (or FREE for orders over £100)
For international and other delivery information please see our Delivery page

Disclaimer

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.