Maille, pronounced "My" was established in 1747, which is a very long time to be producing French condiments. This pepper sauce has black pepper, Espelette Pepper and Almagnac in its ingredients. On opening it had an immediate rich smell of mayonnaise mixed with rapeseed oil and a tantalising nose tingling touch of pepper.
I found this Pepper Sauce a complex journey of flavours. There was an initial creaminess followed by a sour citric and vinegary mayonnaise, with a sharpened edge of rapeseed oil mixed with a hint of Almagnac, and then a medium peppery finish that tickled my nose hairs and left a light burn in my mouth. The jar recommended trying this Maille Pepper Sauce with grilled steak or duck breast, but hey I enjoyed lashings of it on my chips and Pigs-in-Blankets! I also tried it with various flavours of crisps, Salt and Vinegar being the preferred flavour. It also worked really well on a beef sandwich. I reckon it would go well with anything you like to eat mayonnaise with, especially if you like strong flavoursome mayonnaise with a peppery kick!
Information on the label;
200g pot with suggested portions of 15g having 75 calories, 7.5g of fat and 0.6g of sugar. Please see photograph for ingredients.
By Spectre
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