Bénédicta traces its roots to 1911, when Prosper Eeckman, the owner of a vinegar and oil company in Seclin (Nord) adopted this holy name, believing it would evoke the purity and quality of his products. A half-century later, in 1961, the company launched its line of sauces, which are today the most popular in France.
Traditionally 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. For conservation purposes, butter is replaced here with oil.
9.1 oz. Product of France
Canola oil, water, spirit vinegar, egg yolk, salt, tarragon, shallots, chervil, lemon juice, hot pepper, sugar, natural flavor, modified corn starch, food color: beta carotene. Contains eggs.