Aïoli, the creamy garlicky sauce, is a classic of Provençal cuisine. A most savory accompaniment to fish dishes (including bouillabaise) and raw or steamed vegetables.
The origin of Bénédicta dates back to the early 20th century. Today Bénédicta sauces are the most popular in France.
240 grams / 8.5 oz
Ingredients: vegetal oil, water, egg yolks, spirit vinegar, Dijon mustard (water, mustard seeds, spirit vinegar, salt), natural garlic flavor, salt, modified corn starch, sugar