Black Truffle Sauce

Reheating Method: (best to thaw prior reheating)
*Time and temperature may vary according equipment

1. Bain Marie: with pouch, 85∘C in simmering water, 15 minutes
2. Stove: Without pouch, medium heat, 5 minutes
3. Microwave: Without pouch, 700W, 3 minutes

Ingredients:
*Vegetarian brown sauce, *tomato sauce, sugar, onion, mixed herbs, butter, flour, sugar, xanthan, vinegar, *tartufata paste, truffle oil, seasonings. *Vegetarian brown sauce: Maltodextrin, starch, salt, rice, flour, seasoning, caramel, sugar, yeast extract, onion powder, arome, colouring food (apple, hibiscus), thickening agent xanthan, spices, citric acid. *Truffle paste: champignon mushroom, water, sunflower oil, bread crumbs(wheat flour type “O”, water, yeast, salt), salt, summer truffle(tuber aestivum vitt) 0.5%, flavourings, parsley, pepper, garlic

Storage:
Frozen at -12 to -18℃, best to thaw 24 hours prior reheating

Servings:
2-4  persons

Shelf life:
1 year from production day

**Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.