Our Cold Sauces

Alélor range of cold sauces Ready-to-use sauces, made in Alsace, designed to enhance without overpowering. A creamy texture, carefully crafted recipes and simple food pairings for a dish that goes from fridge to plate in two minutes. Aioli sauce: Profile: generous garlic, hint of lemon, very Mediterranean. Pairings: fish/grilled meats, prawns, whelks, crunchy vegetables, sandwiches. Quick idea: raw vegetable platter + aioli mixed with a dash of yoghurt. Béarnaise Sauce: Profile: tarragon & shallot, slightly vinegary, rich and fragrant. Pairs well with: flank steak/entrecôte, baby potatoes, asparagus, poached eggs. Burger Sauce Profile: creamy, tomato-based, hints of onion and pickles — designed for burger buns. Pairs well with: burgers (obviously), chips, wraps, club sandwiches, nuggets. Quick tip: mix 50/50 with mayonnaise for a ‘smash burger’ dip. Bourguignonne Sauce Profile: spicy, tomato-based, with a hint of gherkin/horseradish. Pairs well with: fondues & cold meats, roast beef, raclettes, planchas. Quick idea: perfect as a sandwich sauce with rosette sausage & gherkins. Tartare Sauce Profile: capers, gherkins, fresh herbs — fresh and crunchy. Pairs well with: fish & chips, fried foods, devilled eggs, raw vegetables, pan-fried vegetables. Quick idea: tartare mixed with lemon juice for a quick steamed fish dish. Three Pepper Sauce Profile: creamy, peppery (mignonette & berries), aromatic heat. Pairs well with: flank steak, roast poultry, potatoes, sautéed mushrooms. Quick idea: stir a spoonful into cooking juices for a quick sauce. French Fry Sauce Profile: tomato-based, slightly spicy, designed for dipping and coating. Pairs well with: French fries, hot dogs, burgers, cordon bleu, homemade breaded dishes. Quick idea: swirl half mayonnaise and half French fry sauce together for a cocktail sauce.