PEPPER SAUCE

This sauce comes from France. they started doing it for meats but nowadays is also used for fishes and seafoods. Main ingredients: butter, cream, brandy, black peppercorn and salt.

Recommendation from the Chef: once it’s defrosted, open bag and put sauce into a pan/casserole and heat for 2 minutes on medium heat. If you are in a rush, you can also heat in microwave for 1.5 to 2 minutes. Do note that it’s not the same quality with heating by stove as the ingredients may suffer a bit.

This cooked sauce is packed in a vacuum sealed bag and was frozen to ensure freshness.

Photo is a visual representation of the product. Outcome may vary on preparation. Garnish and side dishes are not included.

HOW TO DEFROST?

Defrost inside the vacuum bag. It’s best to thaw product naturally in the refrigerator for 1 to 2 hours as it keeps the perfect consistency, texture and taste.

PLEASE strictly do not defrost products in MICROWAVE.