Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 115 kcal | 6% |
| Fat | 7.3 g | 10% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 9.1 g | 4% |
| of which sugars | 1.8 g | 2% |
| Protein | 3.1 g | 6% |
| Salt | 1.6 g | 26% |
Open Food Facts, ODbL, record updated 2 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Beef Stock (61%) (Water - Beef Bones - Tomato Purée - Salt, Yeast Extract Sugar Sunflower Oil) Single Cream (Milk) (17%) - Brandy (4%) - Shallots W . Double Cream (Milk) (3%) - Cornflour Beef Fat Green Peppercorns Dijon Mustard Water Dried Mustard Vinegar Sea Salt Mustard Seed Husk Allspice - Turmeric) Demerara Sugar Salt Tomato Purée. Ground Black Pepper - Thyme - Ground White Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pepper sauces”: 2.03 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.