Shallot sauce - 1kg

Shallots sweated in butter and stewed with crushed pepper and thyme. It is then enhanced with a hint of white wine and finished with a dash of wine vinegar.

Traditional recipe developed by master sauce makers using traditional methods, guaranteeing quality and consistency.

To be reheated in the packaging in a steam oven at 85/90°C or in a bain-marie for 20 to 25 minutes, or portioned into 60g cups in the microwave for 30 to 40 seconds at 800W.

Packaged fresh in doypacks, they are preservative-free.