THE SECRET IS IN THE SAUCE: VANILLA BEAN PASTE

WAUKEGAN, ILLINOIS - (November 29, 2001) - Taste and see the difference in each bite when you add the finishing touches to your desserts with sauces made with Madagascar Bourbon Pure Vanilla Bean Paste from Nielsen-Massey.

Taste and see the difference in each bite when you add the finishing touches to your desserts with sauces made with Madagascar Bourbon Pure Vanilla Bean Paste from Nielsen-Massey.

How sweet it is! Drown a slice of warm bread pudding with your secret rum sauce. Serve up superb crème anglaise or sensational sabayon. And make it all gourmet quality with this Pure Vanilla Bean Paste.

Vanilla is an essential ingredient in sweet dessert sauces where there is a need to round out the sweet flavors of cream and sugars or complement fruit and spices. Vanilla Bean Paste offers the full, mellow vanilla flavor plus the visual appeal of natural vanilla bean seeds. Sauces are transformed from traditional to gourmet with just a teaspoon. It is easy to use and incorporate into existing sauce recipes - use measure-for-measure the equivalent of Vanilla Extract, and one tablespoon replaces one whole vanilla bean. This product is available for foodservice or industrial use in quarts and for retail in 4-ounce jars.

All Nielsen-Massey Vanillas are produced using their exclusive cold extraction process, which ensures that all the flavor and richness of the cured vanilla beans are captured and held in suspension until added to your sauce just before serving - letting the pure vanilla flavor come through. There's something to be said about saving the best for last!

Nielsen-Massey Vanilla's corporate headquarters is located in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands. For more information, contact Craig Nielsen at 1550 Shields Drive, Waukegan, Illinois, 60085, or call 847-525-7873 (PURE); fax 847-578-1570. In Europe, write Nielsen-Massey Vanillas International, Uranusweg 10, 8938 AJ Leeuwarden, The Netherlands, or call31 58 28 82 880, fax 31 58 28 00 288.

Back to Press Releases

Back to Home