Description
The top brand in France for gourmet condiments is now available in the United States and has 5 sauces to appeal to the 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.
A classic of Provençal cuisine, Aioli is a rich garlicky mayonnaise that is served with cold fish, raw or steamed vegetables, and in place of rouille as an accompaniment to bouillabaisse. 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 Burgundy sauce is perfumed with a fondant of tomato sauce and Burgundy wine. At the same time strong and refined, the peppercorn sauce will definitely wake up your taste buds. It goes equally well with red and white meats. The mayonnaise is one of our favorites.
Ingredients
Vegetable oil, water, fresh egg yolks (5%), Dijon mustard, vinegar, salt, sugar, modified corn starch, thickener: gum Xanthane, lemon juice, dye: beta carotene, flavor.
A classic of Provençal cuisine, Aioli is a rich garlicky mayonnaise that is served with cold fish, raw or steamed vegetables, and in place of rouille as an accompaniment to bouillabaisse. 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 Burgundy sauce is perfumed with a fondant of tomato sauce and Burgundy wine. At the same time strong and refined, the peppercorn sauce will definitely wake up your taste buds. It goes equally well with red and white meats. The mayonnaise is one of our favorites.
Ingredients
Vegetable oil, water, fresh egg yolks (5%), Dijon mustard, vinegar, salt, sugar, modified corn starch, thickener: gum Xanthane, lemon juice, dye: beta carotene, flavor.