Gribiche à ma sauce (Vegetable Aioli with Capers and Tarragon)
Aïoli, gribiche, béarnaise at the same time! A real bewitchment in the mouth!
Made without eggs, this vegetable aioli is an emulsion of almond milk. With its flavours straddling aïoli, gribiche and béarnaise, but always with balance, it transforms any dish into a feast day!
Whether it's pot au feu or soup from the cold, braised ham or roast chicken, skate wing or scallops with leeks, Sunday lamb or a nice piece of grilled beef, it goes everywhere and fills the palate with wonder every time!
A little extra, the pieces of capers and gherkins add a crunchy, slightly firm texture.
The "vegetal" aïolis from Maison Bigand
Simple recipes born from encounters or travels, carefully chosen ingredients, prepared by hand in the Tarn, the aïlos from Maison Bigand are rich in flavour and originality.
Made only from vegetable ingredients, most of which are organic or picked in the wild by enthusiasts, these aïolis are made from almond milk emulsion. The result is a splendid assortment of light, particularly tasty sauces.
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