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Nitamago or Ajitsuke Tamago (Ajitama)
€0.00Ajitsuke Tamago, also known as Ajitama (味玉), literally translates to "seasoned eggs" in Japanese. These marinated eggs are a classic accompaniment in Japanese cuisine,.
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- Out-of-Stock
Tomato Sauce Bases
Tomato Sauce Bases
1. Tomato Purée
It is ideal as a base for sauces, but also for stews. Its texture is smooth and homogeneous, and it retains a sweet tomato.
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- Out-of-Stock
Poultry soup with veal stock or fish stock
Poultry soup with veal stock or fish stock
Ingredients :
50g butter
50 g of flour
1 Liter of chicken broth with veal stock or fish stock.
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Hollandaise sauce
Hollandaise sauce
Ingredients:
200 grams of butter
3 egg yolks
1/2 lemon
Salt pepper
Preparation :
Start by squeezing the lemon,. -
- Out-of-Stock
Béchamel sauce
Béchamel sauce
Béchamel sauce (for 4-6 people)
50 cl (500 g) fresh whole milk
40g butter
40 g of sifted T55 flour
nutmeg, salt and freshly ground.
