Description
Jeanbâton green pepper sauce is made with no less than 15% cream, 5% butter and 3% green pepper. This sauce is based on classic French cuisine.
* Delicious with steak, pork tenderloin, gourmet, BBQ and as a sauce with vegetables
* 3-4 servings
*Just warm up a bit
* Without preservatives
Jan Stok worked in the kitchen on the ships of the Holland-America Line in the 1950s. As 'chef garde manger' he was responsible for the cold kitchen. His French colleagues soon translated his name to 'Jean Bâton', under which name he became known for his tasty sauces.'
Usage
BEREIDINGSWIJZE: In een pan: Verwarm de saus 2 tot 3 minuten al roerend op een laag vuur tot deze lauw warm is, laat de saus niet koken. In de magnetron: Doe de saus in een geschikt kommetje, dek af en verwarm gedurende 1 minuut op 500W. Roer goed door voor serveren.
Ingredients: water, 15% cream (MILK), 5% butter (MILK), modified starch (tapioca, corn), sugar, 3% green peppercorns, salt, onion, caramelized sugar, natural flavoring, food acid: lactic acid, thickener: carrageenan.
Nutritional values
Deze waarden gelden voor het onbereide product.
| Soort Per 100 Milliliter RI* |
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| Energie 167 kJ (40 kcal) |
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| Vet 1.5 g |
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| waarvan verzadigd 1 g |
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| Koolhydraten 2.8 g |
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| waarvan suikers 2.8 g |
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| Eiwitten 3.7 g |
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| Zout 0.07 g |
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| Vitamine B12 / Cyano-Cobalamine 0.46 µg 18% |
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| Calcium 119 mg 15% |
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| * DRI= dagelijkse referentie-inname. |
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