Two versions are currently available in 5 kg buckets: the “Scandinavian” style emulsion sauce has a bell pepper and onion base, complemented with additional spices, whereas the “Mexican” version boasts a mild tomato base with ingredients, such as bell pepper and a hint of chili. Both sauces are extremely versatile and can be combined with pork, beef, poultry, seafood, vegetables and meat analogues.
Thanks to their freeze stability, snacks prepared with the heat-stable sauces can be frozen and reheated when needed; they retain their emulsifying properties and do not separate.
Frutarom’s experts have created a variety of accompanying recipes, including vegetable-, poultry- and seafood stir-fries, tortillas and more.
