This sauce is made with wakame and kombu from Breton seaweed farms. The seaweed provides a pronounced salty umami flavor, balanced by other carefully selected ingredients. Shallot adds a light sweetness, while capers and lemon provide a fresh acidity. The sauce is further refined with green herbs, including parsley and tarragon. This gives the sauce an aromatic and fresh character, with a layered flavor profile combining salty, acidic, and herbal notes.
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