Rouille à ma sauce - vegetable sauce
The great classic of Mediterranean cuisine, in a vegan version without eggs, but just as creamy!
This rouille is totally vegan, but just as delicious, fine and creamy as the traditional rouille that accompanies fish on the Mediterranean coast. It can be eaten as a spread or as an accompaniment to vegetable stock, but also with fried seafood or white meat.
Without forgetting a delicious texture halfway between firm and melting.
Funny vegetable sauces 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 exclusively from vegetable ingredients, most of which are organically grown 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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