Description
The top brand in France for gourmet condiments is now available in the United States and has 5 sauces to appeal to American palates: Aioli, Bearnaise, Burgundy, Peppercorn, and Mayonnaise. This Burgundy sauce is perfumed with a fondant of tomato sauce and Burgundy wine and can be used hot or cold for any beef recipe.
The Béarnaise sauce is made of butter and egg yolks and flavored with wine, vinegar, shallots, and estragon; it is rich and creamy and goes especially well with meat or fish. The 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.
The Béarnaise sauce is made of butter and egg yolks and flavored with wine, vinegar, shallots, and estragon; it is rich and creamy and goes especially well with meat or fish. The 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.