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FOOD PRODUCT
The sage is first processed into a decoction. This is then carefully filtered and mixed with essences. From this subtle combination and after a slow transformation of about three months in oak barrels, an elegant and powerfully aromatic vinegar is created.
Sage vinegar enhances asparagus or artichokes. Accompanied by a drizzle of argan oil, it will subtly flavour a pan of courgettes. It can also be used to deglaze white meats (with a spoonful of honey to caramelise).
We have made an excellent vinegar from Moroccan sage. Try it!
APPLICATION
Sage vinegar enhances asparagus or artichokes. Accompanied by a drizzle of argan oil, it will subtly flavour a pan of courgettes
It can also be used to deglaze white meats (with a spoonful of honey to caramelise)