White & Cream Sauces

Best White & Cream Sauces in Denmark: Top Picks from Rema1000, Økologisk Supermarked and More

Why white and cream sauces deserve a starring role

If you've ever taken a bite of perfectly cooked fish or a forkful of silky pasta and thought, "this needs something," a white or cream sauce is the secret weapon you want. These sauces add richness, balance, and comfort — like a cozy blanket for your food. Whether you're after the tang of a béarnaise alongside steak or a gentle béchamel under a gratin, white sauces turn simple ingredients into memorable meals.

What to expect from Rema1000's lineup

Rema1000 is a go-to supermarket for everyday shoppers across Denmark, and their range of cream sauces reflects that value-meets-quality philosophy. You'll find classic choices like Bearnaise and Hollandaise, plus a few spicy or herb-forward variants for when you need a flavor kick. These are the bottles and pouches that make midweek dinners feel a little more special without breaking the bank.

Chili Bearnaise — a spicy twist

Chili Bearnaise takes the rich, buttery profile of classic béarnaise and gives it some bite. It's great if you want a sauce that plays well with grilled meats, burgers, or even roasted vegetables. Think of it as the neighbor who brings hot sauce to the party — bold but friendly.

Sauce Hollandaise — brunch hero

Hollandaise is the silky, lemony partner to eggs Benedict, steamed asparagus, and salmon. If you prefer light acidity cutting through creaminess, this one is your brunch champion. Rema1000's versions are convenient and consistent, so you can impress without hours of whisking.

Bearnaise Sauce — classic and comforting

Bearnaise is a herb-forward sibling of hollandaise, with tarragon and shallot notes that lift steak, roast potatoes, and grilled mushrooms. At Rema1000, jarred or bottled Bearnaise gives you the luxury of restaurant-style sauce with everyday convenience — perfect for guests or lazy Sundays.

Remoulade & Original Remoulade — Danish favorites

Remoulade — both smooth and rough-textured variants — is a Nordic staple. You’ll find it alongside fish cakes, hot dogs, and open-faced sandwiches across Denmark. Rema1000’s remoulade options cover everything from classic mayonnaise-based styles to versions with capers and pickles for extra tang.

Organic and specialty sauces at Økologisk Supermarked

Økologisk supermarked (the organic supermarket) caters to shoppers who care about ingredients, sustainability, and plant-forward choices. Their selection is narrower but intentionally curated, focusing on organic and certified products, including vegan-friendly sauces that mirror traditional flavors.

Almond Cuisine Bechamel Økologisk — plant-based béchamel

Almond Cuisine Bechamel Økologisk is a dairy-free take on the classic white sauce, made with almond-based alternatives. It’s excellent for anyone avoiding lactose or looking to add lighter textures to lasagne and gratins. The organic label signals cleaner sourcing, which many shoppers find reassuring.

Biogan Remoulade Vegan Ø — vegan remoulade with character

Biogan’s vegan remoulade proves that plant-based doesn’t mean bland. With tangy notes and the right creaminess, it pairs beautifully with fried fish, sandwiches, or as a dip. If you’re exploring vegan options without sacrificing Danish flavor traditions, this one’s a smart pick.

Other Danish stores where you can find white & cream sauces

If your local Rema1000 or Økologisk Supermarked doesn’t stock the sauce you crave, don’t worry — other Danish supermarkets have solid selections too. Føtex, Netto, Bilka, Irma, Meny, and Kvickly all carry a range of white and cream sauces, from budget jars to premium organic labels. Each store has its strengths: Irma tends toward higher-end and specialty items, Netto offers low-cost basics, and Føtex or Bilka will often have regional brands and larger sizes.

What each chain typically offers

Netto is great for cost-conscious shoppers who want familiar brands. Irma focuses on artisanal and organic choices, while Bilka and Føtex commonly stock both family-size packs and imported specialty sauces. Meny is a solid bet for gourmet options and seasonal items. Checking a couple of stores increases your odds of finding that exact sauce you imagined.

How to choose the right sauce for your dish

Picking a sauce isn’t just about the label — think about texture, acidity, and how the sauce will interact with heat. A heavy cream sauce can overwhelm delicate fish, while a bright hollandaise can elevate a fatty cut of meat. When in doubt, match intensity: light dishes with subtle sauces, hearty dishes with robust flavors.

Pairing with proteins

Steak calls for bold, herbaceous options like béarnaise. Salmon and white fish get a lift from hollandaise or a light béchamel with lemon. Crispy fried fish loves remoulade’s tang and crunch. Think of sauces as musical accompaniments: they should harmonize, not compete.

Pairing with vegetables and pasta

Vegetables respond well to creaminess — cauliflower or broccoli gratins practically beg for béchamel. For pasta, béchamel or a light cream sauce creates a comforting, clingy texture that noodles adore. Add a squeeze of lemon or a handful of fresh herbs to brighten things up.

Vegan and lactose-free alternatives that actually taste good

Plant-based sauces have come a long way. Almond-based béchamels, oat creams, and vegan mayonnaises offer similar mouthfeel and cooking properties to dairy versions. These alternatives perform well in casseroles, as toppings, and even in emulsified sauces if you’re careful with temperature.

Plant-based bechamel tips

When making or buying plant-based béchamel, look for a creamy base like almond, oat, or soy milk and a thickening strategy using flour or cornstarch. Heat gently and whisk steadily — plant milks can behave differently than dairy, so patience pays off.

Vegan remoulade and mayonnaise options

Vegan remoulade uses aquafaba or vegan mayo as a base and layers in pickles, mustard, and herbs. Brands like Biogan show that vegan alternatives can respect traditional flavors while cutting out animal products. These are great for anyone with dietary restrictions or ethical preferences.

Simple homemade white sauce recipes you can whip up in minutes

Sometimes the quickest route to sauce success is making it yourself. Homemade versions let you control salt, fat, and flavor intensity — and they often taste fresher than store-bought jars. Here are two easy recipes to try when you want something fast and satisfying.

Simple béchamel in 10 minutes

Start with a tablespoon of butter in a saucepan. Add a tablespoon of flour and stir for a minute to make a roux. Gradually whisk in 250–300 ml of milk (dairy or plant-based) until smooth. Season with salt, pepper, and a pinch of nutmeg. Simmer for 3–5 minutes until it thickens. Voilà: a velvety base for lasagne, gratins, or a quick cheese sauce.

Easy hollandaise shortcut

For a quick hollandaise-style sauce, melt 50 g butter and whisk together two egg yolks with a teaspoon of lemon juice in a heatproof bowl. Place the bowl over (not in) gently simmering water and whisk constantly while slowly adding the melted butter until thick and emulsified. Season with salt and a pinch of cayenne. Keep warm but not hot — hollandaise can split if overheated.

Storage, shelf life and safety tips for cream sauces

Whether store-bought or homemade, how you store sauces affects flavor and safety. Most opened bottled sauces last a couple of weeks in the fridge, while homemade emulsified sauces are best eaten within 1–2 days. Always check the label for specific guidance and use your senses: off smells or separation are red flags.

Opened bottles: refrigeration and timing

Once opened, keep bottles tightly sealed and refrigerated. Use a spoon rather than pouring directly onto hot food if you plan to store leftovers — this avoids cross-contamination. If the color, smell, or texture changes significantly, it’s safer to discard.

Can you freeze cream sauces?

Freezing cream-based sauces is possible but tricky. Emulsified sauces like hollandaise often separate after freezing, changing texture. Béchamel and other flour-thickened sauces freeze better; upon thawing, reheat gently and whisk or blend to restore smoothness. Label and date everything to stay organized.

Reading labels: what to look for when buying

Labels tell a story if you know what to read. Look past marketing terms and check ingredient lists for recognizable items. Shorter lists with whole-food ingredients usually signal fewer additives. If organic or vegan matters to you, find certified logos to confirm claims.

Watch for hidden sugars and stabilizers

Some sauces add sugar, starches, or preservatives to extend shelf life. These aren't always bad, but if you're avoiding refined sugars or additives, scan for names like glucose, modified starch, or caramel color. Opt for simpler formulations when possible.

Allergens and dietary notes

Many cream sauces contain eggs or dairy, so check allergy statements carefully. Vegan labels, "lactose-free," or "dairy-free" can help, but always verify the ingredient list if allergies are a concern. Organic labels don't guarantee allergen-free — they only address sourcing standards.

Making sauces last in your meal planning

Good sauces make leftovers feel fresh. Use béchamel to revive leftover pasta, remoulade as a sandwich spread, or a spoonful of bearnaise to glam up reheated steak. The trick is to store portions separately from crunchy components to preserve texture — nobody likes soggy bread.

Batch cooking and portion control

Make sauces in small batches and freeze in single-serving containers if you cook for one or two. This saves waste and gives you a stash of quick, high-flavor options for busy evenings. Thaw in the fridge overnight and reheat gently.

Top tips for elevating store-bought sauces

Store-bought sauces are convenient, but with a few tweaks they can taste homemade. Add fresh herbs, a squeeze of citrus, or a knob of butter to round out flavors. Reheat gently and finish with a splash of cream or a grind of pepper to make them shine.

Quick upgrades that make a difference

A tablespoon of chopped tarragon will boost a plain bearnaise. A teaspoon of Dijon mustard can add complexity to remoulade. Little additions like these are like tuning an instrument — subtle adjustments create a richer performance.

Where to explore specialty sauces in Denmark

If you love experimenting, specialty food shops and online Danish retailers offer small-batch sauces and imported varieties. Look for gourmet markets in larger cities or search for local producers who focus on organic and artisanal condiments. You might discover a regional favorite that transforms your cooking.

Supporting local producers

Buying from local makers often means fresher ingredients and more interesting flavors. Plus, you support businesses that may adapt classic recipes to local tastes — think tarragon-forward bearnaise with a Nordic twist or a dill-heavy remoulade that pairs with Baltic fish.

Whether you buy a ready-made bottle from Rema1000, pick up an organic alternative at Økologisk Supermarked, or try your hand at a quick homemade béchamel, white and cream sauces are culinary allies that make meals more comforting and sophisticated. Explore different brands, taste as you go, and don’t be afraid to tweak recipes to match your palate. After all, sauces are supposed to enhance the joy of eating — and that’s something we can all appreciate.