Ask Our Chef,

What would you like to know?

Hi! I’m Derek and I’m one of the Macphie development chefs. I’m here to help you make spectacular dishes using Macphie products.

If you have a question for me please type it in the box above and I will get back to you as soon as I can.

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Frequently Asked Questions

Q. Can I add alcohol/lemon juice etc to Macphie ready-to-use sauces? 
A. Yes, Macphie sauces are both acid and alcohol-tolerant. Levels can be added according to preferred taste.

Q. Does your brandy sauce contain real brandy or flavouring?  
A. Yes it contains real brandy.

Q. How long will Raspberry Coulis keep once opened? 
A. All of the Fruit Coulis should be kept refrigerated and used within 7 days. Alternatively, they are freeze-thaw stable so you can freeze them and use as required.

Q. What are your top tips for using Crème Brûlée? 
A. You must gently heat the liquid to 85-90ºC, stirring continuously to activate the Macphie magic. This will ensure that the product sets when cooled. It is an extremely versatile product and you can add any combination of fruit, nuts, alcohol or flavours that you desire to create mouth-watering crème brûlées every time.

Q. What is the difference between GlenDelight & Savoury Choice?
A. GlenDelight is slightly sweet and it is dual-purpose. It can be used for both sweet and savoury dishes. It makes an ideal base for cooking sauces, or it can be poured over puddings and crumbles. It also whips up to 3 times its original volume and can be used to make delicious mousses and cheese-cakes, or it can be piped onto sweet pastries and gateaux.

Savoury Choice is unsweetened and has been developed specifically for savoury dishes. It has similar properties to GlenDelight; it makes an ideal base for sauces, dips and soups, it whips up to 3 times its original volume and can be used to make savoury mousses and terrines.

Q. Does Hollandaise Sauce split if applied to fish & put under a grill?
A. No Hollandaise will not split when used in cooking, if you want to create a glaze on the fish it is necessary to sprinkle some grated cheese on top of the Hollandaise.

Q. What sauces do you have that are suitable for serving with fish?
A. You can choose from White Wine, Béchamel with Butter or Sauce Blanche. Béchamel with Butter or Sauce Blanche with added grated mature cheddar cheese makes a fantastic Sauce Mornay - an ideal accompaniment for poached fish.

Q. What is the difference between Sauce Blanche and Béchamel with Butter.
A. They are both smooth, consistent sauces that make an ideal base for a variety of dishes such as lasagnas, pastas and gratins. Béchamel has added butter and when used the results are more flavour-some and creamier than if using Sauce Blanche.