Our garlic is grown in Marlborough (where the best Kiwi Sauvignon Blanc s made). White garlic cloves are slow cooked for 40 days until they turn black, soft and sweet. The Black Garlic is combined with New Zealand truffle oil, prunes, Dijon mustard, Worcestershire sauce, a touch of pepper and cayenne to produce this full flavored sauce. Angelique from Wild Country is talking about black garlic and the other ingredients in the video below.
We call this sauce a 'steak' sauce, and it's great with meats and in burgers but there is no meat in the sauce and it's just as good on roasted potatoes, mushrooms and eggs.
Think of this sauce like a really good A1, HP, Worcestershire, or Brown sauce. It can be used in the same way. Hand-made in small batches in the Waikato, New Zealand and bottled in an elegant glass bottle.
|Name||Black Garlic and Truffle Steak Sauce|
|Size||250 ml = 8.45 fl oz|
|Shipping||$5 flat rate within the USA, free with an order of $35 or more|
|Kiwi Credits||Earn $1.00 Kiwi Credit(s) (conditions apply)|
|Ingredients||water, tomato sauce, balsamic vinegar, preservative 220, prunes, dijon mustard, worcestershire sauce, black garlic (2%), truffle oil (2%), garlic powder, celery salt, onion powder, pepper, cayenne.|
|Country of Origin||New Zealand|
|Shelf Life||best before Aug / Sep 2020. Once opened consume within 6 months.|
|Storage||Once opened refrigerate and use within 6 months|
|SKU||wc steak 250|
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