Product Review
Made of butter and egg yolks and flavored with wine, vinegar, shallots, and estragon, this rich, creamy sauce 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: 8.5 oz./240 grams/pack of 4
- This Bearnaise recipe has been perfected from authentic recipes. The sauce was invented by chef Collinet in 1836 and served at the restaurant Le Pavillon Henri IV.
- Smooth and rich in taste. Made of butter and egg yolks and flavored with wine, vinegar, shallots and estragon, this rich, creamy sauce goes especially well with meat or fish.
- It is named in honor of Henri IV, who was born in Béarn, a former province of France located in the Pyrénées. No hydrogenated fats or high fructose corn syrup allowed in any food.
- No bleached or bromated flour. Smooth and rich in taste. Made with pure fresh butter. It is ready to use so you can enjoy the flavors of France any time, anywhere.
- Perfected from authentic recipes and adapted to the market without shortchanging the customer of their great gastronomic qualities. Perfected from authentic recipes and adapted to today’s tastes.
