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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?
Egg yolk powder, tapioca starch, salt, white wine powder, lemon juice powder, spices, thickener (xanthan gum), flavouring.
Nutritional values
100 g QiQ Base for Butter Sauce contains on average:
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
For warm applications
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
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
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.
Add the butter and mix with a hand blender or a
Whisk to assemble.
For cold applications
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
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
Heat the QimiQ Cream Base to 85 °C in a saucepan.
Remove the pan from the heat and stir in the QiQ Butter Sauce Base with a hand blender or whisk.
Slowly work in the oil.
Popular recipes
The QimiQ recipes that inspire the most.
Hollandaise sauce
Béarnaise butter sauce
Celery butter sauce
Beetroot dip
Parmesan dressing
Orange basil dip