call for the use of white sauce or a hollandaise yet the challenge
of making these sauces often deters home cooks from enjoying
these delicious dishes. In addition to being difficult to
successfully produce making these sauces is also time consuming.
With Aunt Penny’s ready-to-use sauces you never have
to skip a recipe again nor do you have to save them only for
special occasions. Now you can have consistent sauces, quickly
and whenever you need them.
hollandaise sauce is served over fish, asparagus or on Eggs
Benedict. It is also the foundation for several other sauces
such as mousseline, mikado or mustard sauce. Made with fresh
butter, egg yolks and lemon juice, Aunt Penny’s Hollandaise
can be converted to Béarnaise Sauce by simply stirring
in 1 tablespoon dry white wine with the lemon juice, stirring
in 1 tablespoon finely chopped onion and adding 1/2 teaspoon
dried tarragon and 1/4 teaspoon of dried chervil leaves.
Penny's white sauce is incredibly versatile and can be quickly
transformed. Try adding cilantro, lime, chilies and chicken
broth for a great enchilada sauce. Or add some nutmeg, leeks
and gruyere for a nice sauce for chicken or fish. Or add some
shallots, paprika, tomato paste and sherry for a great seafood
newburg sauce. The possibilities are endless! Visit us on
Facebook and tell us how you like to use Aunt Penny's white
Penny’s Hollandaise Sauce:
The secret of many celebrated dishes
Because it’s always has been a difficult sauce to make,
the average cook has been content to make it only on a very
special occasion. Made with fresh dairy butter, egg yolks
and lemon juice, Aunt Penny’s hollandaise sauce can
make your everyday dishes a “special occasion”.
Click here for recipes.
Penny’s White Sauce:
Uniformly smooth, rich and completely ready to use
White sauce is so basic that only its variations can describe
its real magic. With Aunt Penny’s you are guaranteed
perfect sauce every time, never lumpy or time consuming- just
heat from the can. Click here
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