Better Than Bouillon for Soups, Sauces and More

Better Than Bouillon provides the home chef with the ability to quickly and conveniently create a variety of restaurant quality broths and sauces. Bouillon is made by slowly reducing meat and vegetable stocks along with aromatics to create a richly flavored base. Better Than Bouillon bases are thick and paste-like, affording easy control of flavor intensity when adding to recipes.

Wholesome ingredients such as poultry, beef, seafood and root vegetables go into every Better than Bouillon soup base. The resulting reduction is a concentration of natural essences. Better Than Bouillon offers the advantages of full, clean flavors and a lower sodium content.

Superior Touch, the makers of Better Than Bouillon, produces a variety of demi-glace type bases. Available varieties include chicken, beef, au jus, turkey, ham, chili, fish clam, lobster, mushroom and vegetable. The bases can be used to add flavor to soups and stews, make homemade gravies or create restaurant-quality pan sauces at home. A single teaspoon of Better Than Bouillon dissolved in boiling water replaces a full cup of stock or broth.

As with a French demi-glace, the cook can easily adjust the depth of flavor by adding a small quantity of Better Than Bouillon to the dish. The bouillon bases can be used to create a gravy from scratch, complement a stockpot full of soup or add intense flavor to a pan sauce. From simple dishes to the gourmet, Better Than Bouillon makes adding flavor easy.

Recipe Suggestions For Better Than Bouillon Concentrated Bases

Better Than Bouillon is extremely versatile. Just a spoonful or two of bouillon base can help develop deep, complex flavors in dishes ranging from risotto to sautéed mushrooms. The following recipe suggestions offer just a few ways in which Better Than Bouillon bases can add flavor to a variety of dishes.

Better Than Bouillon Beef and Au Jus Base

Better Than Bouillon beef base yields a delicious, richly flavored beef broth for soups and stews. To thicken, combine cornstarch and cool water to make a slurry. Stir the cornstarch mixture into the hot broth and whisk over medium heat to create a thick and flavorful beef gravy. Add beef base to mushrooms and garlic that have been sauteed in olive oil. Stir in a cup of water and a little cornstarch slurry. Adjust seasoning, heat through and serve over New York Strip Steak or Fillet Mignon.

Better Than Bouillon au jus concentrated base is made from beef stock and red wine. It makes the perfect complement to French Dip Sandwiches and Prime Rib. When making veal in cream sauce or stroganoff, add a little au jus base for heightened flavor. Au jus base makes everyday pot roast memorable and gives the home chef's prime rib a steakhouse flavor.

Better Than Bouillon Chicken Base

Better Than Bouillon chicken base can be used to make an impromptu chicken noodle soup or a smooth chicken gravy. Add a little chicken bouillon to flavor a batch of chicken and dumplings. The base can also be added to a fresh stir fry, homemade chicken croquettes or pot pies for a rich chicken flavor.

Better Than Bouillon Turkey Base

When cooking a turkey for the holidays, many times the pan drippings are insufficient to make enough gravy for a large number of guests. With Better Than Bouillon, a tablespoon or two of the base makes it easy to produce loads of rich, dark and flavorful turkey gravy. Simply combine pan drippings, water and turkey base over moderate heat, stirring in a cornstarch slurry until gravy reaches desired consistency.

Better Than Bouillon Lobster, Fish and Clam Base

With Better Than Bouillon lobster base, there's no need for simmering a pot full of crustacean shells to make a gourmet lobster bisque. The white fish base provides the key ingredient for making a classic bouillabaisse. The clam base lends seafood-based soups and chowders the type of clean, fresh flavor you'd expect from a seaside restaurant.

Better Than Bouillon Ham Base

With head-on smokey flavor, Better Than Bouillon's ham base is perfect for making soups and gravies. To boost the flavor of homemade bean with bacon soup, simply add a tablespoon of ham base. Making BBQ? Add ham base to apple juice to make a great marinade for a picnic pork shoulder.

Better Than Bouillon Chili Base

Adding Better Than Bouillon chili base can brighten and intensify the flavor of store-bought or homemade chili. Use chili base to flavor browned beef for use in tacos and burritos. Add a little chili base to your homemade cocktail sauce for a bold, new flavor. Chili base also adds a new dimension to Creole-style shrimp dishes and black bean soups.

Better Than Bouillon Mushroom Base

Uses for Better Than Bouillon's mushroom base include making soups, bisques and gourmet pan sauces. Adding to a sausage or country gravy produces a great mushroom flavor. For a restaurant quality pan sauce, cook steaks or burgers in a stainless steal or cast iron pan. Remove the meat and set aside to rest.

Over medium heat, add a teaspoon of mushroom base to the hot pan then deglaze with a cup of Better Than Bouillon beef broth and a splash of red wine. Scrape at the bottom of the pan while whisking in the mushroom base. Continue cooking until the liquid is reduced by one-third. Thicken the sauce by gently whisking in a dollop of homemade creme fraiche-- the chef's secret ingredient which yields a restaurant quality, silky smooth texture when added to sauces and gravies. Spoon the finished sauce over the beef and serve hot.

Better Than Bouillon Vegetable Base - Minestrone Soup Recipe

For a quick, homemade minestrone soup, bring 3 cups of water to a boil in a 4 quart stockpot. Stir in 1/4 cup vegetable base along with two, 28-ounce cans diced tomatoes and a 16-ounce package of frozen mixed vegetables. When soup returns to a boil, add 1 cup of finely chopped onion, a tablespoon of garlic puree, a half-teaspoon of light brown sugar and a 15-ounce can of dark red kidney beans that have been drained and rinsed.

Simmer the minestrone soup for 15-20 minutes over medium-low heat. Add in a cup of small macaroni or other pasta, sea salt and fresh cracked black pepper to taste. Simmer covered for 10 minutes then stir in 1-2 tablespoons fresh chopped basil. Continue to simmer 5 minutes longer then remove from heat and serve hot.

Breathe new life into tired, old dishes with the addition of a bold and flavorful pan-sauce. Create a memorable meal with a rich and silky smooth gravy. When cooking with Better Than Bouillon, the home chef is limited only by their own culinary creativity.

For more information about the Better Than Bouillon product line, visit the Superior Touch website at: www.superiortouch.com.