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Caramel aux épices Julien Allano

Julien Allano's Spice Caramel 700gr

The new "hot sauce"!

Noteworthy Ingredients

Spices - 6%
Sugar - 44%
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20,95€ INCL. VAT

the 700
g
( 2.99€ for 100g)

4 in stock

Free Colissimo delivery within 48h from 70€ purchase.

Description

It was the meeting between starred chef Julien Allano and the Manufacture aix&terra that gave birth to this original recipe.

The recipe

Julien Allano likes to lacquer meat and fish with a homemade sauce, which he has the secret. For aix&terra, the chef created an original recipe: a caramel made with sugar and balsamic vinegar, spiced up with green anise seeds, pink berries, cumin and curry. This aromatic fusion produces a full-bodied sauce whose spicy and aniseed flavors reach a crescendo.

The Aix&Terra must

It is as a neighbour and friend that Julien Allano, Michelin-starred chef at the restaurant "Le Clair de la Plume" in Grignan, often comes to the Manufacture - of which he is the godfather - to cook with Marina Alibert and her teams. Today, the Manufacture and Julien Allano are anchoring their collaboration with the creation of a range of Sauces & Condiments called "Julien Allano by aix&terra". This specific collection, personalised with a black label, brings together recipes signed by the starred chef, developed and manufactured by the Manufacture.

How to use it

The Spice Caramel can be used to lacquer in the oven the skin of a duck breast or a steak of fish (bass, sea bream, tuna) previously fried. It can also be used to make marinades for poultry aiguillettes or pork ribs before barbecuing. A few drops poured over a foie gras will sublimate the flavours. Similarly, the sauce is also a nice addition to a strawberry salad.

Composition

balsamic vinegar (sulphite), sugar (44%), spices (6%) (pink berries, curry, cumin, aniseed)

Revenue
suitable

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