Sauce Espuma Mousseline
Description
This mousseline sauce pairs perfectly with both meat and fish.
Ingredients
BUTTER, EGG yolk, Chardonnay 14%, water, vinegar, salt, pepper, preservative:”E282, E202”, WHEAT fl our, colouring agent:”E160a”. Nitrogen N2, Nitrous Oxide N2O.
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | Na bereiding | ||
|---|---|---|---|
| Per 100 (ml) | Per portion ( ) | Per 100 (g) | |
| Energy (kJ/kcal) | 1710 / 410 | 342 / 82 | 1772 / 432 |
| Total fat | 42.5 g | 8.5 g | 45.6 g |
| saturated fat | 26.3 g | 5.3 g | 3.2 g |
| Carbohydrates | 0.8 g | 0.2 g | 3.3 g |
| of which sugars | 0.5 g | 0.1 g | 1.2 g |
| Proteins | 5.5 g | 1.1 g | 0.9 g |
| Salt | 1.04 g | 0.21 g | 1.01 g |
Preparation
Geen bereiding noodzakelijk
1. Warm the siphons ‘au bain-marie’ or in the Noon from 100% chef at 50–60 °C. 2. Shake the spray can vigorously and dispense as desired while holding the bottle upside down. Small quantities: 1. Shake the spray can vigorously and dispense as desired while holding the bottle upside down. 2. Heat the sauce for about 8 seconds in the microwave at 900W. 3. Stir gently and serve. Note: Do not heat the sauce too much. 4. Dose these flavorful sauce emulsions using a spoon.
Contact details
This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer