This sauce au poivre de Madagascar is both strong and refined. It goes equallly well with red and white meat.
The origin of Bénédicta dates back to the early 20th century. Today Bénédicta sauces are the most popular in France.
260 grams / 9.2 oz
Ingredients: canola oil, water, spirit vinegar, sugar, salt, egg yolk, black pepper, Armagnac, Dijon mustard (water, mustard seeds, spirit vinegar, salt), modified corn starch, food coloring (beta-carotene), caramel flavoring, xanthan gum (thickener), flavoring
