Essentials No 2 - Marigold Vegetable Bouillon
Along with Dry White Vermouth and Ruby Port, my other essential standby for sauces and gravies is Marigold Vegetable Bouillon. Added as vegetable stock (made with hot water) or as a pinch or two stirred into lower volumes, it somehow brings flavours together.
Aside from its inherent saltiness, there’s little to criticise. Nothing unpleasant like most stock cubes, and because it’s vegetable in origin, it works happily with meat and fish dishes, too.
There are two types available, an Organic variation as well as the ordinary one. Strangely enough, the two recipes are very different. My choice? Difficult one this. I’m always going backwards and forwards - FWIW, I have the Organic one in my cupboard at the moment.
