French Click, Europa Food XB
Sauceline by Maizena
If you prefer jus to gravy
There are times when I prefer to serve a jus (the juices coming from the meat) rather than a thick gravy with my roast. I know the word got over-used and became a little naff, but this does not take a way from the principle of a thin, nearly translucent, brown sauce, rich in the juices of the roasting meat, to accompany my Sunday lunch. Now if you are of this school of thought you need to discover Sauceline. It is a French product, which simply thickens your sauce without any fear of lumps. You add a little wine or vegetable water (but not too much) to the juices at the bottom of the roasting tin, pour in a little of the Sauceline, stir over a low heat, and hey presto it thickens to a sauce-like consistency.
In France you can buy Sauceline for white sauces and one for brown, but I find that the one for white sauces is fine for all my dishes including my jus. The company Maizena who makes it, advertises it as a “liant express” or a quick thickener, and it works by using two thickening agents: potato flour and rice flour. They recommend its use for blanquette de veau, and fish served with a cream sauce (poissons en crème).
It is a really handy product too if you find a casserole is still a little too liquid, or a soup needs a little thickening. Its other advantage is that it makes a sauce without the need for fat so it is good for the waistline too. But I will always have it in my pantry for the Sunday jus.
Goodbye gravy, hello jus
Maizena Sauceline (Sauce blanches)
£2.39 - £2.75
0207 737 1024
Europa Food XB
0203 719 3696
Check stock is available before visiting your local store, to avoid a wasted journey.
Availability and price as at 1st October 2017