Fresh, cold, hot and festive sauces | Le Delas
Fresh, cold, hot and festive sauces
A creamy sauce made from a reduction of white wine and shallots, flavored with cognac and green pepper.
A creamy, rich cognac sauce with the taste of Roquefort.
Rich white cream sauce with Parmesan cheese, topped with pork shoulder and smoked bacon and intended to accompany all types of pasta (tagliatelles, spaghetti, etc.).
Indispensable for any restaurant offering typical Provencal or Mediterranean cuisine, rouille is generally offered on croutons for fish soups and bouillabaisse, on fish and shellfish sandwiches, for dips, etc.
Made only from fresh ingredients, this fisherman's rouille has a good taste of garlic, chilli and saffron. Packaged in a 250g jar, it is suitable for both professionals and resale as is.
Made from an 81% lobster stock simmered with lobster chests, this gourmet sauce combines marine intensity with creamy roundness. Enriched with tomato purée, crème fraîche, cognac, saffron and spices, it offers a subtle, elegant flavour profile, perfect for enhancing elegant cuisine.
Packaged in 400g glass jars, it's ideal for catering professionals looking for a top-of-the-range, ready-to-use base.
Culinary use: Heat gently in the microwave (2 min at 750 W, uncovered) or in a saucepan (5 min with stirring). This sauce is the perfect accompaniment to quenelles, fine fish, white meat, poultry, rice or fresh pasta. It can also be used as a base for a casserole or a new take on a classic land-sea dish.
Keep refrigerated and consume within 48 hours of opening.
Rigorous Le Delas selection: a traditional recipe made with the finest ingredients, without GMOs or ionising radiation, cooked in its own packaging.
Generally used as a condiment, horseradish from Alsace has a very strong taste and can also be used in cooking to give flavor to many culinary preparations or for the preparation of sauces. It is an original alternative to mustard, for dips for example. Horseradish goes very well with stew, sauerkraut, smoked or court-bouillon fish or raw vegetables. The only horseradish processing company in France, Raifalsa uses only locally grown roots.
Prepared from roots grown locally, horseradish from Alsace has a characteristic, spicy and very aromatic taste. It is an original alternative to mustard. Generally used as a condiment, it can also be used in cooking to give flavor to many culinary preparations. It is also very popular with stew, sauerkraut or smoked fish or in court bouillon.
Very practical for troubleshooting or for carrying out tests, this jar is perfect for resale to individuals
In the kitchen as in the dining room, sweet mustard from Alsace is perfect. Fine and creamy, it can indeed be used as a condiment, base for vinaigrette or culinary ingredient. It goes wonderfully with sauerkraut.
Packaged in a 1.1kg bucket, it is easy to store and use.
Made by the only horseradish processing company in France, Raifalsa grated horseradish is prepared only with locally grown roots. Its powerful and spicy taste is characteristic and goes just as well with garnished dishes such as pot au feu or sauerkraut as with smoked fish, cold cuts and even raw vegetables. It is an original alternative to mustard.
Easy to work with, Raifalsa grated horseradish can be used alone (as a condiment), in whipped preparations (for toast, for example), or relaxed (hot in sauces or cold in vinaigrette).
The recipe of this product has been guaranteed gluten free by its producer (cross contamination not guaranteed).
Ground beef in a tomato base, olive oil, all spiced with basil.
Tartufata sauce is a versatile condiment that can be used to enhance a variety of dishes. Whether you're a fan of al dente pasta, grilled meats or sautéed vegetables, this sauce will bring a rich, complex flavour to every bite. It can be tossed directly into cooked pasta, spread on bruschetta or used as a marinade for meats.
Sauce fraîche au fumet d'écrevisses selon recette traditionnelle de la Bresse magnifiée par Giraudet. Fine et savoureuse, elle sublime les gratins de quenelles de brochet. Idéale pour accompagner quenelles nature et de brochet, pâtes, riz, viande, volaille ou poisson. Préparation : 2 min au micro-ondes (750W sans couvercle) ou 5 min à la casserole en remuant.
La richesse boisée des morilles s'exprime pleinement dans cette sauce onctueuse, élaborée à partir d'un bouillon de volaille maison (25 %), de crème fraîche, de lait écrémé et de beurre. Une touche de vin blanc et de madère vient souligner la finesse de cette préparation, qui séduit par sa texture généreuse et son équilibre aromatique.
Conditionnée en pot en verre de 350 g, cette sauce prête à l'emploi est conçue pour répondre aux exigences de la restauration haut de gamme.
Usages culinaires :
À réchauffer au micro-ondes (2 min à 750 W, sans couvercle) ou à la casserole (5 min en remuant). Elle accompagne parfaitement les quenelles, viandes blanches, volailles, pâtes fraîches ou riz. Idéale pour sublimer une assiette d'exception en toute simplicité.
À conserver au frais et à consommer sous 48 h après ouverture.
Sélection rigoureuse Le Delas : Préparation artisanale sans OGM ni ionisation, cuite selon des barèmes rigoureux dans son emballage. Ingrédients nobles sélectionnés pour leur qualité gustative et leur origine.