Much more than just a condiment

Usually used on the edge of the plate to enhance the taste of meat, fish, shellfish, raw vegetables … sauces and mayonnaises can also transform a meal. For instance, a potato salad becomes a savoury dish once you add some aioli sauce and a pasta salad will have a whole new flavour once mixed with a flavoured mayonnaise.

Hot sauces such as the béarnaise or hollandaise are obtained thanks to a recipe made with clarified butter, for a refined savour as good as a homemade sauce.

Depending on the products, sauces and mayonnaises are manufactured using two techniques: either a reduction followed by an emulsion, or directly the emulsion technique. In both cases, the mustards and vinegars of Charbonneaux-Brabant industry are used, thereby providing a unique gustative quality to the mayonnaises and sauces.