Curry Onion Sauce
Street Food Chef Sauces
Indian Inspired Seasonings
Stock Mix
No.1 Gravy
The Sauce Collection
Signature Range
Premium Frozen Range
Premier Jus
Asian Bases
Vegan Stock Mix
Street Food Chef
Classic Demi-Glace
Glaces
Classic Sauce Mix
Crème Anglaise
Premium Instant
Nutrisis
Our Products
Product search
Premier Veal Jus
5 star jus in minutes. Tastes and performs like a kitchen-made jus, without the time consuming make up.
Size: 1kg tub
Yield: 8 litres
Shelf-life: 15 months
*Directions (to make 1 litre of Veal Jus):
- Simply whisk or stir 125g of Premier Veal Jus concentrate into 1 litre of warm water in a suitable saucepan.
- Bring to the boil stirring constantly and allow to simmer for 5 minutes.
- Your Premier Jus is now ready to use.
Ingredients
when reconstituted
Veal Stock (Water, Veal Juice, Veal Fat, Carrot, Tomato, Mushroom, Garlic), Beef Stock (Water, Beef Stock), Modified Tapioca Starch, Salt, Sugar, Flavouring, Yeast Extract, Colour (Caramel), Sunflower Oil.
^Does not contain declarable allergens under the EU regulation 1169/2011 (Annex 11)
Nutritional Information:
| Typical Values | Per 100ml prepared | Per 100g as sold |
|---|---|---|
| Energy | 125kJ / 29.8kcal | 1015kJ / 242kcal |
| Fat | 0.21g | 1.8g |
| (of which saturates) | 0.05g | Trace |
| Carbohydrate | 4.10g | 30.7g |
| (of which sugars) | 0.84g | 7.3g |
| Fibre | 0.01g | Trace |
| Protein | 2.86g | 25.6g |
| Salt | 1.13g | 9.9g |
Chef'sTips
Get a head start by making up the jus in advance of service – either store in the fridge or freezer until you’re ready to go.
Try adding some fresh teriyaki to Veal Jus for a Japanese style sauce to have with grilled salmon.
Finish your Premier Veal Jus with the range of glaces to diversify the flavour, e.g. add game glace to create a perfect jus for venison dishes.
Dip a suitably sized whisk into the Premier Veal Jus pot and whisk into tepid water to make up smaller amounts, e.g. 1-2 litres for a service – allowing 125g per litre.
Double the amount of water for the Veal Jus and add shredded onions and thyme, bake for 1 hour for a classic French Onion Soup.
Roast and skin red peppers then blitz them with Veal Jus and fresh Basil to make a rich sauce.
