This traditional dip from Spanish region of Catalonia is made from cloves of garlic, egg yolks and olive oil, with the addition of sea salt. The sauce is used to flavour many dishes, including paella, vegetable dishes and barbecued meat.
emulsified sauce (rape oil, water, glucose-fructose syrup, FREE-RANGE EGG YOLK 3.3%, corn starch, salt, modified starch, acid (citric acid, acetic acid), thickener (guar gum), preservative (potassium sorbate), herbs), garlic 10%, olive oil 10%, salt 2%, water, lemon juice
This is how our customers have experienced Bresc
Amphia company restaurants Breda / Oosterhout / Etten-Leur
Bresc’s products consist of very interesting elements for me and company catering
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Hospitality and professional skills
Four years ago, Martin and Rosita Ruisaard took a huge step; after working here for eighteen months, they became the new proprietors of De F ...