• This summer, spice up your planchas with this original deglazing sauce: a vinegar base for freshness, sunflower oil, thyme and a clove of garlic accompanied by the essential touch of Espelette pepper. An exceptional condiment, essential for plancha cooking and an ally for deglazing cooking juices.

     

    Espelette pepper deglazing sauce

    CHF12.50Price
    • Coloured spirit vinegar (88,5%) (spirit vinegar, colouring: caramel E150c), sunflower oil, bird's eye chilli, thyme, garlic (4,5%), salt, pepper, Espelette chilli powder (0,5 %), water