Light Artisanal Vinaigrette Sauce with Mango Pulp, in 25 cl bottle

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic sunflower oil (Made in France), organic rice vinegar (Locally produced), mango pulp, Artisanal Mango Mustard, flower honey (Local beekeeping), natural mineral water, organic turmeric, salt, agar-agar, organic natural mango flavoring.

A bit of history
The success of vinaigrette is linked to the Chevalier d'Albignac, an 18th-century general exiled in London.
This dandy was often invited to the salons of the local aristocracy and never missed a single dinner party he attended.
He was quick to persuade the lady of the house to prepare a sauce unknown in the kingdom: vinaigrette sauce.
This French sauce, he claimed, was essential for seasoning raw vegetables or salads.
It was a success, and "vinaigrette" quickly became the "sauce" of choice.
The recipe then entered the kitchens of wealthy London homes.
It would later become widespread in restaurants throughout the capital.

What's in my mango pulp vinaigrette?
A popular saying goes that it takes three to make a good vinaigrette. One gentle for the oil, one stern for the vinegar, and a third to mix it.
The thick mango pulp is ideal for incorporating a little oil. It must be diluted to create a sauce that is both smooth and fluid, making it easy to extract from the bottle.
The name "tangy vinaigrette" is aptly suited to this sauce. You'll appreciate this combination of acidity, sweetness, and pleasant spiciness.

How do I use my mango pulp vinaigrette?
My condiment is a little more than a simple vinaigrette made with oil and vinegar, sometimes thickened with mustard.
It seasons all kinds of raw vegetables if the curry flavor is a good match.
Similarly, cooked appetizer vegetables like leeks, sweet potatoes, and potatoes are a good match.
For an exotic salad, combine steamed or sautéed sweet potato cubes (even better!), diced mango, a little sweet chili, and fresh coconut flakes on plates. Drizzle lightly with the curry vinaigrette and serve.
Although it's a cold sauce that doesn't require heating, it's a great condiment for meat or fish, however it's cooked.
Alternate your usual condiments with this vinaigrette made with authentic ingredients. With every bite, you'll feel like you're tasting a new recipe. Change up your savory cakes by adding vinaigrette to the batter.
Keep it simple and use this sauce that makes all the difference. Cooking economically also means good taste.

How do I use my mango pulp vinaigrette?
Although it's a cold sauce that doesn't require heating, it's a great condiment for meat or fish, regardless of how it's cooked.
Don't mix it with the food you're seasoning. It's best to coat it sparingly on the serving dish or plate.
Alternate your usual condiments with this vinaigrette made with authentic ingredients. With every bite, you'll feel like you're tasting a new recipe.
Having often served it to guests, the leek white part cooked in broth, well drained, pairs perfectly with the mango vinaigrette. It's simple and delicious.
Now it's your turn to cook simply and economically: the fruity condiment will do the rest.
If you have a little time, click on the recipe to discover it. Enjoy cooking it and your guests will reciprocate.

Why choose a natural and artisanal vinaigrette?
Condiments are part of my expertise acquired over the course of my professional experience.
The use of quality ingredients and the pursuit of authentic flavors are a constant in my creations.
Its low oil content makes it ideal for everyday use, whatever the season.
Its shelf life allows it to be stored in a temperate place, taking care to recap it after each use.

Packaging
25 cl glass bottle with cork stopper.4-part cardboard label tied with linen string.
4-panel Cardboard  label attached with linen string