Bases, Broth & Gravies

A stock is a liquid simmered from bones and vegetables, rich in body. A broth is a lighter, seasoned liquid made mainly from meat or vegetables and ready to serve. A soup base is a concentrated paste or powder that makes stock or broth when dissolved in hot water, so kitchens do not need to simmer for hours. Paste bases usually taste closer to scratch stock; powders store longer and cost less per litre.

Most paste bases are used at about 15 to 20 g per litre of water, roughly 1 tablespoon per litre, and most powder bases at about 10 to 15 g per litre. That means a 1 lb (454 g) tub of paste makes about 22 to 30 L of broth. Always follow the ratio on the label, then adjust to taste, since bases are salted. For sauces and gravies, use the base at a stronger ratio for more flavour.

Paste soup bases should be refrigerated after opening and used within the time on the label, usually several months. Powder bases and gravy mixes are shelf-stable and only need a cool, dry place with the lid closed tightly to keep out moisture, which makes powder clump. Frozen stock bases stay frozen until use. Ready-to-use broth cartons must be refrigerated once opened and used within about 7 to 10 days.

Poutine gravy is a thinner, peppery brown gravy made to soak into fries without making them soggy too quickly. It is traditionally a little sweeter and more savoury than a standard brown gravy and is served very hot over fresh cheese curds so they soften without fully melting. Canadian brands such as Berthelet, Kingsey and Gordon Choice make dedicated poutine sauce mixes that are mixed with water and simmered.

Yes. Many food service bases come in low-sodium, gluten-free and no-added-MSG versions, which matter for care homes, hospitals and schools. Luda offers low-sodium gluten-free bases, and Minor’s and Gordon Choice offer no-added-MSG options. Look for the claim in the product name and confirm it on the label. Low-sodium bases let the cook control the final salt level, which is useful when building sauces that reduce.

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