Kitchen Bouquet
Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since its creation in 1873.
History[edit | edit source]
Kitchen Bouquet was first produced in 1873 by the Palisade Manufacturing Company of West New York, New Jersey. The product was initially marketed as a vegetarian alternative to meat extracts, but it quickly became popular as a flavor enhancer for various dishes.
Composition[edit | edit source]
Kitchen Bouquet is a blend of water, caramel, vegetable base (water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices), sodium benzoate (less than 0.1 of 1% to preserve freshness) and sulfating agents. The caramel gives the sauce its dark brown color, while the vegetable base adds a subtle flavor.
Uses[edit | edit source]
Kitchen Bouquet is primarily used as a browning sauce to give meat a rich, caramelized color. It is also used as a flavor enhancer in a variety of dishes, including soups, stews, and sauces. In addition, it can be used as a substitute for soy sauce or Worcestershire sauce in many recipes.
Availability[edit | edit source]
Kitchen Bouquet is widely available in grocery stores throughout the United States and Canada. It can also be purchased online through various retailers.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD