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Rich and buttery, with a hint of lemon, this hollandaise sauce is a creamy wonder. It’s delicious; enhancing your food to new heights.
Made in the traditional way and with traditional methods, JC David doesn’t skimp on quality nor on flavor.
JC David Hollandaise Sauce comes to you in a vacuum pack. Simply cut the top of the bag off, pour the sauce into a sauce pan, and let heat for 2-3 minutes on low.
This sauce is a key ingredient in Eggs Benedict. But it also goes so well with beef, grilled or roasted vegetables, grilled seafood, and fried fish. It’s a very versatile, very delicious sauce. Always serve it hot.
Our favorite pairing is having Hollandaise sauce over White Asparagus from Anjou France.
Jean-Claude David founded his salting and curing business in 1973 in the Boulogne-sur-Mer port area, a historic center of French maritime activity. He credits all he knows from his mother, Marcelle David, who learned ancestral techniques for salting and smoking fish, and made sure to pass them on to her son.
Today, Établissements JC David is found in various restaurants around France and the world, because their fish are always top quality. In fact, their herring is sometimes referred to as the “Rolex of herring” in France, owing to their artisanal methods and meticulous preparations. Now, they have various labels and designations that prove that theirs are superior, passing rigid qualifications and standards.
Keep refrigerated. After opening, maintain between 0 ° C and + 4 ° C and consume quickly. Should be eaten within the limit of the indicated best before date.