Whether simple or sophisticated, a sauce is to a dish what accessories are to fashion. A sauce can enhance a meal, perfectly complement a roast, or bring out the flavour of fish and vegetables. A good sauce makes all the difference.
Nothing beats delicious homemade sauces, perfect for enhancing your meat, fish, pasta, rice or vegetables every day or for sophisticated meals: easy solutions to delight your guests!
Making your own sauces has many advantages. First of all, you control the ingredients, avoid additives and can adjust the flavours to suit your tastes and those of your loved ones. It's also a creative and calming activity: you can experiment with new combinations, play with textures and colours, and feel the anticipation of sharing.
Presenting your sauces in pretty, decorated jars adds a personal and warm touch. Carefully chosen containers and handmade labels make each jar a unique little gift, ready to be enjoyed as soon as it is opened.
In short, making your own sauces and giving them as gifts is a delicious, personal and generous adventure that combines creativity, economy and conviviality.
These sauces add variety and spice to everyday meals. Practical, versatile, and created with love for Swiss cuisine.
For thick sauces, set the temperature to 100°C – These recipes are thickened using a thickening agent made from various types of flour, such as wheat flour, cornflour or potato starch. Béchamel sauce, Soubise sauce and crème pâtissière are examples of recipes that use starch as a thickening agent.
For thick egg-based sauces, set the temperature to 80°C – These recipes use eggs or egg yolks as a thickening agent and include hot emulsified sauces, desserts and toppings. Try hollandaise sauce, béarnaise sauce or sabayon with orange liqueur.
For some hot emulsified sauces, use a whisk – A whisk adds more air to your sauces, creating the ideal foamy effect. A whisk is perfect for sabayon.
