Rich and Creamy Classic Sauces
Bring these simple yet sophisticated sauces to your dinner table and take fish, eggs and vegetables to a whole new level.
Hollandaise
From Eggs Benedict at brunch to grilled or poached salmon for dinner, this classic French sauce adds richness, flavor and elegance to any meal.
Fun Fact
Hollandaise means Holland-style or from Holland. This is a French sauce that originated in 19th century French cuisine. Most historians agree that it was originally called Sauce Isigny after a town in Normandy known for its butter. During World War I, butter production came to a halt in France and had to be imported from Holland. The name was changed to Hollandaise to indicate the source of the butter and was never changed back.
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Béarnaise
Béarnaise sauce embodies the creamy flavors of butter, tarragon and parsley to create this delectable sauce
Fun Fact
Béarnaise is a variation of Hollandaise sauce, invented by Chef Jules Colette at the Paris restaurant called Le Pavilion It was named Béarnaise in honor of Henri IV as he was born in Bearn, France (a region in the Pyrenees mountain range in southwest France). It is said that every chef at the restaurant tried to claim the recipe as his own.
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