Packaging: Cooked in sous vide (vacuum) pouch, pasteurised & frozen

Ingredients: *brown sauce, beef stock *tomato sauce, sugar, onion, mixed herbs, butter, flour, sugar, xanthan, vinegar, *tartufata paste,  assorted forest mushroom, seasonings. *Vegetarian brown sauce: Maltodextrin, starch, salt, rice, flour, seasoning, caramel, sugar, yeast extract, onion powder, arome, colouring food (apple, hibiscus), thickening agent xanthan, spices, citric acid. *Truffle paste: champignon mushroom, water, sunflower oil, bread crumbs(wheat flour type “O”, water, yeast, salt), salt, summer truffle(tuber aestivum vitt) 0.5%, flavourings, parsley, pepper, garlic

Store: Frozen at -12 to -18℃, best to thaw 24 hours prior reheating
Servings: 2-4  persons
Weight: 150 ml

Shelf life: 1 year from production day
 

Reheating (best to thaw prior reheating)*
 

Bain Marie / Water bath: with pouch, 85°C in simmering water, 15 minutes then pour into serving bowl and serve
Stove: Without pouch, medium heat, 5 minutes and add a knob of butter to give a bit shininess to the sauce and serve

Microwave: Without pouch, 800W, 3 minutes, bring out to stir then heat up another 1 minute

*Time and temperature may vary according equipment