Benedicta Bearnaise Sauce
Traditionally made of butter and egg yolks and flavored with wine, vinegar, shallots, and tarragon, this rich, creamy sauce goes especially well with meat or fish. For conservation purposes, butter is replaced here with oil.
The Bearnaise sauce was invented by chef Collinet in 1836 and served at the restaurant Le Pavillon Henri IV. It is named in honor of Henri IV, who was born in Béarn, a former province of France located in the Pyrénées.
Bénédicta traces its roots to the early 20 th century, when Prosper Eeckman, the owner of a vinegar and oil company in the North of France, adopted this holy name, believing it would evoke the purity and quality of his products. At the beginning of the 60s, the company launched its line of sauces, which are today the most popular in France. The top brand in France for gourmet condiments is now available in the United States and has several sauces to appeal to American palates!
Net Weight: 9.1 oz. (260 g) Product of France
Ingredients Canola oil, water, spirit vinegar, egg yolk, salt, tarragon, shallots, chervil, lemon juice, hot pepper, sugar, natural flavor, modified corn starch, food color: beta carotene. Contains eggs.