Truffled Perigueux sauce

Refined recipe of Périgueux sauce truffled with fresh products and 1% black truffles.

It is recommended to accompany duck breast or foie gras escalopes.

No industrial sauce bases are used.

No additives or preservatives.

Sauce base (water, poultry, vegetables, sugar), Madeira wine, onion, butter, carrot, truffle juice, corn modified starch, wheat flour. Black truffle 1%, sugar, salt, pepper, spices.

Nutritional value per 100 g: Energy: 318 kJ / 77 kcal – Fats: 5.1 g of which saturated acids 3.4 g – Carbohydrates: 5.8 g of which sugars 2 g – Proteins: 1.5 g – Salt: 1.4 g