Bearnaise

Similar to Hollandaise, Béarnaise is a butter based sauce – the chief difference between the two being in the addition of the herb tarragon. This sauce is best served over a steak, chicken Kiev, or with fish.

No preparation required – it’s wonderful just straight from the jar and onto your meats. It also adds a lovely herbed dimension to boiled potatoes or vegetables. You can use it in place of a Hollandaise on your eggs. Who knows, you might even prefer it!

Looking for inspiration? Get recipe ideas here.

Description

Canola Oil, Butter (Cream, Salt, Water), Free Range Whole Egg, Mustard (Water, Mustard Seed, Sugar, Salt, Turmeric, Spice Extract, Garlic Extract), Lemon Juice, Tarragon, White Vinegar.

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