Benedicta Bernaise Sauce

Item # P38278125

This sauce is made of butter and egg yolks and flavored with wine, vinegar, shallots, and estragon (fresh leaves); 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.

Net Weight: 260g. / 9.2oz.
Country of Origin: France