I often get sent different products to taste and try. On Friday I received a lovely little pot of Maille Pepper Sauce, just in time for the Bank Holiday weekend. This is traditionally a barbeque weekend . . . the last hurrah of summer before we get stuck into the looming autumn!
Maille Pepper Sauce (with a touch of armagnac & espelette pepper)
This Pepper sauce, with a subtle hint of Espelette Pepper, is ideal with grilled entrecote steak or duck breast.
Since 1747, Maille (pronounced "MY") has developed a unique expertise to offer you the finest French condiments and sauces.
Of course we had to grill a couple of steaks to try it out. (And why not!)
Our Verdict
I thought it was supposed to be heated and so I tried to heat it . . . aren't all sauces heated??? DOH!
Nope, this is meant to be serve cold. I went and got another jar so I could try it as it was meant to be. Heated, it tasted a bit oily and mayonnaise-ee to me, and I wasn't overly fond of it. It split as well.
Cold it was alright . . . I found it to be very rich and peppery, which went quite well with the steaks. Neither of us could taste the Armagnac though, and the pepper was a bit overwhelming.
Would I buy it again?? Probably not. Sorry but I have to be honest here and in all truth I would probably have preferred a homemade sauce a lot more.
But then again . . . I am a seasoned cook.
It would be helpful if they stated on the jar if it should be heated or not.
