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  • 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

    • 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

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