Maille Pepper Sauce

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!)



Our Verdict

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.