Stokes Tartare Sauce– A smooth creamy sauce jam-packed with coarsley-chopped gherkins and capers for a traditional accompaniment to fish. and created by Frederick Gibson Garton, a grocer from Nottingham, the sauce got its name after a restaurant at the Houses of Parliament started serving it. Stokes Real Mayonnaise– It’s the egg that makes Real Mayonnaise real and we use more whole egg in our recipe than anyone else we know (12%). British free-range whole eggs at that too, and a healthy dash of Mediterranean extra virgin olive oil for a really luxurious finish!

In addition, the unique flavours and aromas of KIKKOMAN soy sauce are produced through the fermentation process. You'll be the first to hear about our latest sauces, recipes to die for, and sizzlin' special offers. This can be found under the ‘Referral Coupons’ tab on your account dashboard and valid for 3 months.A security code has been sent to the mobile number on your account which you will need to correctly input before logging in.

Rapeseed Oil, Free Range Pasteurised Whole Egg (10%), Capers (8%) (Capers, Water, White Wine Vinegar, Salt), Gherkins (8%) (Gherkins, Distilled Malt Vinegar (from Barley), Salt, Water, Acid: Acetic Acid), Spirit Vinegar, Unrefined Raw Cane Sugar, Sea Salt, Mustard Flour, Preservative: Sorbic Acid. This sauce sachet range includes Tomato Sauce, Brown Sauce, Mayonnaise, Vinegar, Tartare Sauce, English Mustard, French Mustard, Garlic sauce and Horseradish Sauce, all in single serve sachet portions, ideal for foodservice.

Tomatoes, Malt Vinegar (from BARLEY), Molasses, Glucose-fructose syrup, Spirit Vinegar,Sugar, Dates, Modified Starch, RYE Flour, Salt, Spices, Flavourings, Tamarind. The liquid soy sauce is separated from the matured mash by pressing and then pasteurized before filling. Gluten-free Prawn Cocktail Sauce by Colman's is an excellent accompaniment or can be used as a cooking ingredient.

of sun-ripened, juicy Mediterranean tomatoes are crammed into every 100g of this award-winning ketchup, giving it a rich tomatoey flavour which makes you wonder how you hadn’t discovered it before!During the brine fermentation, all of the proteins from soybeans and wheat are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced. KIKKOMAN Soy Sauce is produced from water, soybeans, wheat and salt through a natural brewing process which consists of enzymatic reactions of specific microorganisms.