Elixirs: Elevating Your Culinary Skills


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Since ancient times, elixirs were beheld and revered for their healing properties. Today, since everything that was old is new once again, we’re seeing a resurgence in the popularity and use of elixirs.

However, unlike the ancient times, we’re seeing them used in other ways. And as culinary trends continue to fuse, blend, and merge, we’re seeing a great deal of elixirs being used in marinades, dressings and sauces. If you’re looking to try out the trend in your own kitchen, Distillerie du Perigord produces some of the finest.

 Porcini and sage pasta

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The Truffle flavor is made with Perigord Truffles in Sarlat. It’s ideal for marinating, deglazing, and flambéing poultry and fish, though you can also create a rustic risotto with it. The nice thing about this elixir is that you don’t need any additional seasoning. Simple yet sublime, it imparts all the depth of flavor you’re searching for.

Roasted Chicken

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The Morel flavor is a unique specialty that Distillerie du Perigord creates in the heart of Perigord with morels that they have hand-picked and carefully selected. As with the Truffle flavor, it adds a beautiful richness to any meat, including fish and poultry. Risottos, purees, and veloutes are other ways to make the most of this elixir, or rather, have it make the most out of your meals. Poached Salmon

 Photo by: Debbie Tingzon via: freeforcommercialuse.org

The Porcini flavor brings another element of fungi-flavor to anything you cook too. Porcini's that are used by Distillerie du Perigord must be perfect before being selected. Once blended into the elixir, it’s a fine way to enhance your cooking.

These elixirs are a simple way to infuse the foods you cook with flavors in a more healthful and natural way. Try them and you’ll wonder how you ever cooked without them!


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