Provence Sauces & Dressings
Pausing to give sensations their full recognition is a natural law of Provence. Around a table with friends or family, you can allow these unique specialty products to share the flavor and character of their birthplace.
Tapenade Black Olive Spread
Provençal people have the habit of just dropping by unannounced. Nobody minds, it is an opportunity to share a moment. There is always food but no pressure to prepare anything. Open a bottle of wine and
Citrus Vinaigrette
Lemon makes nice dressings, but lemon and orange together often work even better. Orange and lemon can ignite anything you put them on from steamed fish to fruit salad. Both sweet and subtle they make a wonderful contrast with bold salad ingredients like capers, chives, and parmesan.Dijon Mustard Vinaigrette
Dijon Mustard gets its name from the city of Dijon in France. The original Dijon taste was born when someone had the idea to replace the vinegar normally used in the mustard recipe with the sour juice of unripe grapes. This makes a mustard that is far less acidic, with flavors that can range from mild to hot. The Dijon mustard in our vinaigrette has a bite to it that perks up green salads, potato salads and pasta salads. And it has a way of turning a regular sandwich into something ingenious!Old-fashioned Mustard Vinaigrette
In old-fashioned mustard, mustard seeds are mixed in whole, without grinding. This mustard is milder than Dijon and has a pleasant grainy
and poured over roasted green beans or
crab cakes.
Fig Balsamic Vinaigrette
Look at a fig, a ripe fig ready to surrender its sweet purple treasure to your palate. Isn't the fig one of nature's greatest successes in the fruit department? And consider balsamic vinaigrette. Isn't that one of man's greatest successes in the seasoning department? Bring these two sweet lovers together and you have a perfect marriage. Crisp salads and vegetables will enjoy mixing with this lucky vinaigrette. Sliced tomatoes, perhaps with goat cheese, await their rendez-vous with balsamic and fig.Garlic Vinaigrette
Provençal cuisine uses garlic with just about everything. Garlic uplifts all vegetables. It doesn't care whether they are raw, sauteed or steamed! Our garlic vinaigrette will gratify lovers of garlic. It does its hard work all over the salad kingdom, and when it's done, it loves to come home to the classic caesar.Aïoli Garlic Mayonnaise
Aïoli sums up what it means to be Provençal: imagine sitting at a table with your family and friends. In the center, cold cuts, grilled fish, steamed vegetables, hard-boiled eggs and bread. Amid the chaos of laughter, loud conversation and clinking glasses, hands stretch across the table as all help themselves to the various foods, which are then dipped into the bowls of Aïoli. We make our aïoli in Provence with the first garlic of the season, which is very tender and does not overpower.Rouille Spicy Mayonnaise
Find the perfect picnic spot along the coast; bite into that roasted chicken dipped in rouille (or guzzle a spoonful of that fish soup if you managed to bring it with you...); close your eyes, let the subtle spices activate your senses, and breathe in the scenery.
Hollandaise Sauce
Hollandaise is a classic French sauce, even though its name refers to Holland! This smooth creamy sauce is known as a "mother sauce" in haute cuisine because other sauces are often derived from it. It flavors vegetables, fish and egg dishes like the popular Eggs Benedict. Made with pure butter, our Hollandaise has a rich buttery flavor with a mild tang from the lemon juice and seasonings.Bearnaise Sauce
