Béarnaise sauce is a French classic. In the year of 1830, the sauce has been invented in Paris by a restaurant owner who was originated from the Béarn region of France. The creamy Thomy Les Sauce Béarnaise is based on this world-famous recipe.
Thomy béarnaise sauce is ready to serve and combines sunflower oil, free-range eggs, a squeeze of lemon juice and a dash of white vinegar to create a real kitchen stable. The addition of fine tarragon gives this sauce an aromatic and unique flavor. Béarnaise sauce is being served with sautéed meat dishes, steaks, steamed fish and crisp veggies.
How to prepare:
Keep leftovers in the refrigerator and consume not later than the next day.
250 ml / 8.45 fl.oz NET. WT.
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