Description
Jeanbâton truffle sauce is made with no less than 15% cream, 5% butter and truffle. This sauce is based on classic French cuisine.
* Delicious with red meat, gourmet and BBQ, but also 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
look - smell - taste before you waste
To serve: .
Preparation: Preparation method: In a pan: Heat the sauce for 2 to 3 minutes, stirring, over a low heat until it is lukewarm, do not let the sauce boil. In the microwave: Place the sauce in a suitable bowl, cover and heat for 1 minute at 500W. Stir well before serving.
Preparation: Preparation method: In a pan: Heat the sauce for 2 to 3 minutes, stirring, over a low heat until it is lukewarm, do not let the sauce boil. In the microwave: Place the sauce in a suitable bowl, cover and heat for 1 minute at 500W. Stir well before serving.
Ingredients: water, 15% cream (MILK), 5% butter (MILK), modified starch (tapioca, corn), sugar, 1.5% truffle (Tuber aestivum vitt), salt, sunflower oil, caramelized sugar, aroma, 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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