Sauce Nantaise

Sauce nantaise takes its name from the city of Nantes in the Brittany region of France. As to the inception of this sauce, one popular story occurs in a restaurant outside of Nantes in 1890 when chef Clémance Lefeuvre is said to have run out of eggs while making a sauce béarnaise. He found that the emulsion without eggs was pleasing to the palette and he served it to his customers, who also approved. A variation of this sauce is beurre blanc.