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Mushroom and Périgord black truffle sauce
NO ADDED FLAVOR
- Made in France
Sauce with mushrooms and Périgord black truffle 6% - NO ADDED FLAVOR
The recipe for our mushroom and Périgord black truffle sauce - NO ADDED FLAVOR, was created by our team of black truffle experts. It is made with black Périgord truffles that we meticulously selected last season. We have decided to bring together two mushrooms, including the magnificent Périgord black truffle, to simply season them and not to add any flavoring or artifice, in order to let you taste the true taste of Tuber melanosporum!
The flavors of our mushroom and 6% Perigord black truffle sauce - NO ADDED FLAVOR
The recipe is made up of delicious mushrooms, accompanied by shallots, garlic and olive oil to enhance its taste; But above all 6% Périgord black truffle and black truffle juice, for a perfectly balanced taste. Maison Henras has chosen not to add flavoring to its recipe, in order to offer you the true taste of black Périgord truffles, without artifice. A sauce with a creamy texture, for a very gourmet moment.
An innovative manufacturing process
The Périgord black truffle is a fragile product, very sensitive to heat treatment. It does not support sterilization with difficulty and without the implementation of real specialist know-how, its taste can be altered. Many manufacturers of "truffle" products have found an easy solution: they swap the black truffle for the (cheaper) summer truffle and incorporate powerful, often cartoonish aromas.
Maison Henras has decided to offer a new generation of "truffled" products that offer the true taste of cooked Tuber melanosporum, without artifice or added aroma.
To make this delight of mushrooms and Périgord black truffles, Maison Henras has integrated 6% of the peels of our Périgord black truffles, from peak season harvests and has chosen to infuse the preparation with Tuber melanosporum juice. You will find the authentic taste of the undergrowth of Tuber melanosporum, subtle, light and intended to sublimate the flavor of this spread.
How to use 6% Perigord Black Truffle Mushroom Sauce - No added flavor?
Very easy to use, we recommend pouring it into your preparations at the end of cooking. On fresh pasta, this will coat each pasta for a very gourmet result, or on a grilled poultry fillet, to bring a creamy texture.
Mushroom 58%, milk 24%, Périgord black truffles (Tuber melanosporum) 6%, olive oil, shallot, black truffle juice (Tuber melanosporum) 3%, potato starch, garlic, salt.
To be consumed hot, to be integrated at the end of cooking of your preparations based on pasta, rice, white meats...
Keep in a cool and dry place. After opening, keep in the fridge and consume within 3 days.