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Mr.Marlin White Mushroom Sauce – 1.4 kg
26.20 € with incl. VATAdd to cartReady mix for a classic light sauce with mushrooms. Universal sauce for pasta and meat.
DOSAGE: 170 g/ 1 L
Method of preparation: To 1 l cold water add 170 d dry mixture. Stir well and bring to a boil 1 minutes. You can add some cream during its preparation, for a more delicate taste. For dark meats, mix it with the sauce left over from the roast and add a little ready Brother Juice.
INGREDIENTS: rice flour, Powdered milk, maltodextrin, dried mushrooms – 7%, garlic, that, flavorings
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Carbonara sos Mr. Marlin – 1.1 kg
23.40 € with incl. VATAdd to cartReady mix for preparing the traditional Italian pasta sauce Carbonara.
DOSAGE: 200 g/ 1 L
Method of preparation: To 1 l cold water add 200 d dry mixture. Stir well and bring to a boil 1 minutes. Enrich the sauce with fried small cubes of pancetta or bacon. You can replace the water with milk, to give the sauce a rich creamy taste. At the end of cooking, add some egg yolks beaten with grated Parmesan cheese and serve.
INGREDIENTS: CREAM POWDER (MILK), Whey powder (MILK), starch, that, dextrose, natural scents and scents, EGG YOLK POWDER, CHEESE powder (MILK), spices, smoky flavoring
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Bechamel sauce Mr. Marlin – 1.3 kg
Original price was: 17.55 €.14.04 €Current price is: 14.04 €. with incl. VATAdd to cartBéchamel is one of the five main sauces in cooking. Suitable for garnishing dishes, lasagna or meat.
DOSAGE: 100 g/ 1 L
Method of preparation: To 1 l cold water add 100 d dry mixture. Stir well and bring to a boil 1 minutes. Show off your individuality and enrich the sauce by replacing the water with milk and/or a few knobs of butter.
INGREDIENTS: Wheat flour, skimmed MILK powder, modified starch, that, sugar, vegetable oil (contains MILK), MILK proteins, spices, flavorings.
Until the quantities are exhausted!
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Butter sauce with lemon Mr. Marlin – 1.2 kg
22.35 € with incl. VATAdd to cartButter sauce with lemon is an ideal addition to your fish dishes, chicken and vegetables. Enhance the sauce with additional oil and/or lemon zest. Diverse it with finely chopped dill or oregano.
DOSAGE: 190 g/ 1 L
INGREDIENTS: 18,2% OIL powder, maltodextrin, skimmed MILK powder, modified starch, Whey powder, palm oil powder (contains MILK), that, sugar, Wheat flour, flavorings, acidity regulator: citric acid, 0.3 % lemon juice concentrate , thickener: xanthan gum, 0.2% lemon peel, turmeric, colorant: carotenes
METHOD OF PREPARATION: To 1 l warm water add 190 d dry mixture. Stir well and bring to a boil 1 minutes
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Mr.Marlin four cheese sauce – 1 kg
23.20 € with incl. VATAdd to cartFour cheese sauce is traditionally used with pasta. You can also add it to your chicken dishes. It is suitable for vegetables, potato and meat casseroles or casseroles.
DOSAGE: 200 g/ 1 L
INGREDIENTS: Skimmed MILK powder, 18 % CHEESE powder (contains MILK), palm oil (contains MILK), starch, modified starch, Wheat flour, flavors and natural flavors, that, hydrolyzed vegetable protein, garlic,flavor: monosodium glutamate, parsley, spices.
METHOD OF PREPARATION: To 1 l warm water add 200 d dry mixture. Stir well and bring to a boil 1 minutes
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Hollandaise sauce Mr. Marlin – 1 kg
26.50 € with incl. VATAdd to cartHollandaise is one of the five main sauces in cooking. It is perfectly combined with fish dishes, vegetables and eggs. Show off your individuality by adding a little lemon juice to it, white wine reduction or spices. To prepare Dill Mousseline, add whipped cream and finely chopped dill.
DOSAGE: 170 g/ 1 L
INGREDIENTS: Palm oil powder (contains MILK), modified starch, OIL powder, EGG YOLK POWDER, that, flavorings, MILK protein, sugar, maltodextrin, lemon juice concentrate, thickener: xanthan gum, acidity regulator: citric acid, colorant: carotenes, turmeric
METHOD OF PREPARATION: To 1 l warm water add 170 d dry mixture. Stir well and bring to a boil 1 minutes
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Bearnaise sauce 800 Mr
19.90 € with incl. VATAdd to cartBearnaise sauce with eggs, butter and sour cream, rich in spices, tarragon and onion. Suitable for garnishing meat or as a base for your sauce. It is considered to be “kid” of hollandaise sauce – one of the 5 main sauces in French cuisine, invented in France in 1836.