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QiQ Base for Butter Sauce

For hot & cold applications

What can it do?

QiQ Base for Butter Sauce is free from flavour enhancers, MSG (monosodium glutamate) and colourings, it is ovo-lacto-vegetarian and gluten-free, and it is freezer and bain-marie stable. In addition, it contains no declarable ingredients and is therefore a clean-label product.

What is it good for?

The QiQ Base for Butter Sauce is a dry mix for making the classic butter sauce (which is considered one of the most important basic sauces), cold dipping sauces, spreads and dressings. The chef himself determines the taste, structure and composition of the recipe. The QiQ base for butter sauce is easy to use, saves time during preparation and allows countless creative variations.

What's in it?

Eigelbpulver, Tapioka-Stärke, Salz, Weißweinpulver, Zitronensaftpulver, Gewürze, Verdickungsmittel (Xanthan), Aroma.

Nutritional values

100 g QiQ Basis für Buttersauce enthält durchschnittlich:

Calorific value

2.101,3 kJ / 504,9 kcal

Fat

35,5 g

- thereof saturated fatty acids

0,1 g

Carbohydrates

26,7 g

- thereof sugar

3,0 g

Protein

19,5 g

Salt

8,3 g

Calorific value

2.101,3 kJ / 504,9 kcal

Fat

35,5 g

- thereof saturated fatty acids

0,1 g

Carbohydrates

26,7 g

- thereof sugar

3,0 g

Protein

19,5 g

Salt

8,3 g

Butter Sauce Concept Hot Applications Folder A4 12s 006 Page 01 scaled 1

QiQ Base for butter sauce for warm applications

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QimiQ Butter Sauce Concept Cold Applications A4 16S 005 Page 01 scaled 1

QiQ Base for butter sauce for cold applications

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For warm applications

Cow
Get to the point!

 

  • Deep-freeze stable
  • Bain-marie stable (no flocculation, no skin formation)
  • No flocculation, no skin formation
  • Acid stable
  • Easy handling, quick preparation possible
  • Reheating possible
  • Pre-production possible
  • Diverse creative derivations from a basic recipe
  • Plump consistency without long whipping
Butter Sauce Circle Diagram Warm Application

Basic recipe

1 part QimiQ Cream Base (250 g)

1 part water or stock (250 g)

2 parts butter (500 g)

QiQ Base for Butter Sauce proportionate (65 g)

How to

1

QimiQ Cream Base, Liquid Components and the QiQ Base
for butter sauce, stir with a whisk, briefly
Bring to the boil (85 °C) and set aside.

2

Add the butter and mix with a hand blender or a
Whisk to assemble.

For cold applications

Cow
Get to the point!

 

  • Deep-freeze stable
  • Acid stable
  • Inherent flavour of the ingredients is preserved
  • Easy handling, quick preparation possible
  • Plump consistency without long whipping
  • Pre-production possible
  • Diverse creative derivations from a basic recipe
Butter sauce pie chart cold application

Basic recipe

2 parts QimiQ Cream Base (500 g)

1 part rapeseed oil (250 g)

QiQ Base for Butter Sauce proportionate (65 g)

How to

1

Heat the QimiQ Cream Base to 85 °C in a saucepan.

2

Remove the pan from the heat and stir in the QiQ Butter Sauce Base with a hand blender or whisk.

3

Slowly work in the oil.

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