Much more than just a condiment

Traditionally used at the edge of the plate to enhance the taste of meats, fish, shellfish, and raw vegetables, sauces and mayonnaises can also transform a dish. A potato salad becomes a delicious dish with the addition of aioli sauce, while a pasta salad takes on a new interpretation when mixed with flavoured mayonnaise.

Hot sauces like béarnaise or hollandaise are made from a recipe with clarified butter, ensuring a refined taste similar to a "homemade" sauce.

Depending on the ingredients, sauces and mayonnaises are made using two techniques: either reduction (to concentrate flavours) followed by emulsion, or directly through the emulsion technique. In all cases, the mustards and vinegars from the Group are used, giving the sauces and mayonnaises an incomparable taste quality.