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Veal base

Veal base

Veal stock, for sauces and cooking. Dissolve in hot water. 100 g will make up to 3 litres of sauce.

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The raw material (meat, bones…) is grilled and roasted slowly with vegetables to obtain the juice. The juice is then deglazed with water and reduced down several times before being filtered to obtain a creamy, tasty, coloured paste. Dissolve in hot water. For your sauces, mix 3 tablespoons with 1 litre of hot water. For cooking (stocks for soups, stews) add 2 spoons to 1 litre of water.

More Information
More Information
Price/kg 69,5
Native country Belgique
Nutritional Info VN Energie pour 100 g (energy for 100g) : 819 kJ / 195 kcal
VN Matière grasse (fat) : 7.5 g
Dont acide gras saturés (of which saturated fat) : 2.7 g
VN Glucides (carbohydrate) : 15 g
Dont sucres (of which sugars) : 2.5 g
VN Protéines (protein) : 17 g
Vn Sel (salt) : 14 g
Ingredients veal, yeast, salt, onion, maltodextrin, beef extract, beef meet,
modified corn starch, water, concentrated vegetable juice, sugar,
aromatics, antioxidant: rosemary extract
Allergen Absence
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.

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