Distributeur spécialité ingrédients food alimentaire Unipex recette formulation sauce plat agneau


Sauce for lamb dishes


  1. In a pot, heat all the ingredients: garlic puree, white onion cube, pepper, thyme, tomato paste, white wine, water, starch, ProBase™ Lamb Broth, carrot pieces, turnip cube, potato slices, spring onions, NaturFORT™ 12 DRY, Exhance UM9, Savourex DC001PK, Savorboost® V and Savorboost® K, Savourex BRO1OP and ProBase™ Lamb Fat.
  2. Gently mix together until the sauce is slightly textured.
  3. Dose into jars, cap and autoclave

Proportions (in %)

Water 34,06
Tomato concentrate 12
ProBase™ Lamb Broth 12 Lamb broth
Carrot 11,83
Potato 10
Spring onions 6,5
Turnips 4
White wine 3
White onion 2,90
Clearham CH2020 1,20
ProBase™ Lamb Fat 1 Lamb Fat
Savourex BR010P 0,6 very roasted red meat taste, 100% vegetarian
Garlic 0,5
NaturFORT™ 12 DRY 0,15 Powdered blend of natural flavours
Exhance UM9 0,07 umami taste, 100% vegetarian
Pepper 0,05
Savorboost® V 0,05 Natural Flavour
Savorboost® K 0,05 Natural Flavour
Thyme 0,02
Savourex DC001PK 0,02 Roasted taste, gives dark roasting notes, 100% vegetarian



  • The sauce has a nice brown colour thanks to the use of Savourex DC001PK
  • Cooked notes enhanced by Savorboost® V
  • Lamb notes provided solely by ProBase™ Lamb Broth and enhanced by ProBase™ Lamb Fat
  • Meaty notes enhanced by Savorboost® K and Savourex BRO1OP
  • Roundness in the mouth provided by Exhance UM9
  • The NaturFORT™ 12 DRY keeps the flavours fresh and delays the premature oxidation of the fat

Recommended labelling


Water, crushed tomato, lamb broth (water, lamb, salt), carrot, potato, onion, turnip, white wine, white onion, modified starch, lamb fat, natural flavourings, garlic, pepper, aroma, thyme

Possibilities of conservation


  • Sterilized / Ambient : DDM 18 months
  • Pasteurized / +4°C : Shelf life 21 days

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