Delouis · Béarnaise sauce · 125g (4.4 oz)
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.
Product of France