Steak Diane
Water, sunflower oil, cream (contains milk), vegetables (2% mushrooms, roasted onion, roasted garlic, garlic), fat powder (butter oil, glucose syrup, milk protein), fried onion paste (fried onion, salt, water, sunflower oil, lemon juice, citric fibre), modified tapioca starch, mustard (water, 2% mustard seed, vinegar, salt, turmeric, thyme, cinnamon, sugar), milk protein, natural flavourings (contains milk), 1% whiskey, salt, wheat flour, acidity regulator: glucono-delta-lactone, parsley, acid: lactic acid, pepper, stabiliser: xanthan gum, thickener: guar gum, preservatives: sodium benzoate and potassium sorbate.
Cream/butter- contains milk, lactose mustard, wheat, gluten
Vegetarian: YES
Vegan: NO
Gluten Free: NO
Nut Free: YES
| Average nutritional value | per 100g |
|---|---|
| Energy | 183.78kcal |
| 760.07kJ | |
| Fat | 16.20g |
| Of which saturates | 3.40g |
| Carbohydrates | 4.90g |
| of which sugars | 0.84g |
| Fibre | 1.03g |
| Protein | 3.00g |
| Salt | 1.21g |
Elevate your steak with our luxurious Steak Diane Sauce. A rich blend of butter, Dijon mustard, brandy, mushrooms and shallots for a gourmet touch. Perfect for steaks, chicken, and pork.
Contents: 6x80ml
Usage: Use as desired
Disclaimer: Although great care & due diligence has been taken to avoid cross-contamination, our products are produced in a factory that handles allergens. If you have allergies and would like further information about the measures Verstegen Spices & Sauces are taking on the issue of allergens including nuts, please contact our customer support team.
Description
Transform your steak nights with Verstegen classic Steak Diane Sauce. This rich and flavourful sauce combines creamy butter and Dijon mustard. perfectly blended with sautéed mushrooms and shallots. Ideal for adding a touch of elegance to your steaks, bring the steak house meal to your kitchen. Not just for steak this sauce is also perfect for transforming chicken and pork dishes. Transform any meal into a gourmet delight with this luxurious and timeless sauce.
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