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Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Mushroom Tortellini with a Chicken Veloute Finished with Tarragon
PREP TIME: 5 mins
COOKING TIME: 15 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
20g Essential Cuisine Chicken Stock Mix
200ml whipping cream
50g unsalted butter
40g diced shallots Bayleaf
50ml dry white wine
Fresh tarragon leaves
Tomato garnish
1.2kg La Tua Mushroom Tortellini
Method...
- Slowly cook the diced shallots in a pan until soft. Add the Essential Cuisine Chicken Stock Mix and 50ml of water and 30ml of white wine. Add the bayleaf and reduce by half.
- Add the cream, bring it to the simmer and let it reduce slightly before adding cubes of chilled, unsalted butter, whisking in to stop the sauce splitting.
- Pass and season the sauce through a chinois, dice the tarragon leaves and add to the velouté last minute along with either diced tomato petals or baby plum tomato quarters.
- Toss the cooked pasta in the sauce and serve.
