Green Pepper Sauce

Traditional green pepper sauce recipe.

It is recommended to give a spicy touch when cooking a confit or a magret.

No industrial sauce bases are used.

No additives or preservatives.

Sauce base (water, poultry, vegetables, sugar), crème fraîche, white wine. Green pepper 3%, wheat flour, butter, starch, Armagnac, salt, coloring: caramel, spices.

Nutritional value per 100 g: Energy: 429 kJ / 103 kcal – Fats: 7.1 g of which saturated acids 4.9 g – Carbohydrates: 7.6 g of which sugars 2.4 g – Proteins: 2.2 g – Salt: 1.1 g – Fat: 7.1 g of which saturated acids 4.9 g – Fat: 7.6 g of which sugars 2.4 g – Proteins: 2.2 g – Salt: 1.1 g