I often get sent different products to taste and try. On Friday I received a lovely little pot of Maille Pepper Sauce, just in time for the Bank Holiday weekend. This is traditionally a barbeque weekend . . . the last hurrah of summer before we get stuck into the looming autumn!
Maille Pepper Sauce (with a touch of armagnac & espelette pepper)
This Pepper sauce, with a subtle hint of Espelette Pepper, is ideal with grilled entrecote steak or duck breast.
Since 1747, Maille (pronounced "MY") has developed a unique expertise to offer you the finest French condiments and sauces.
Of course we had to grill a couple of steaks to try it out. (And why not!)
I thought it was supposed to be heated and so I tried to heat it . . . aren't all sauces heated??? DOH!
Nope, this is meant to be serve cold. I went and got another jar so I could try it as it was meant to be. Heated, it tasted a bit oily and mayonnaise-ee to me, and I wasn't overly fond of it. It split as well.
Cold it was alright . . . I found it to be very rich and peppery, which went quite well with the steaks. Neither of us could taste the Armagnac though.
Would I buy it again?? Possibly. Heating the first jar, probably threw my taste-buds off a bit. I'd like to really give it a fair shake. Today just wasn't the day. I have tried other sauces of theirs and I have always liked them, and I do really like their Hollandaise sauce. This wasn't bad . . . it just wasn't as great as I was expecting it to be.
And so . . . the jury on this is still out.