Béarnaise Sauce

Full product description

Silky, buttery and scented with tarragon, our Béarnaise sauce brings classic steakhouse luxury to your plate. Made on a reduction of shallot, vinegar and herbs, then finished with rich butter for a glossy, spoonable sauce. Pour over steak and chips, drizzle on asparagus, or serve with salmon and roast potatoes. Weeknight easy, date-night fancy.

Why you’ll love it

• Buttery, herby sauce with gentle acidity for balance

• Built for steak, brilliant with asparagus, salmon and chicken

• Heat and serve convenience—restaurant vibe at home

• Smooth, glossy finish that clings to food

Product details

• Classic tarragon–shallot butter emulsion (vinegar reduction, herbs)

• Supplied chilled or ambient—see label

• Allergens: contains milk and egg; may contain sulphites (vinegar) and mustard depending on recipe—check the label

How to use

• Hob: Warm gently in a small pan on low heat, stirring until piping hot. Do not boil.

• Microwave: Short bursts on low power, stirring between, to avoid splitting.

• Pan-finishing tip: After cooking steak, whisk the sauce into the rested pan for extra depth.

Adjustments:

• Too thick? Whisk in a splash of warm water.

• Want more tang? Add a few drops of lemon juice.

• Extra herb hit? Fold through a pinch of fresh chopped tarragon before serving.

Serving ideas

• Ribeye or sirloin with fries and watercress

• Asparagus or green beans tossed in Béarnaise

• Roast salmon fillet with new potatoes

• Chicken schnitzel with a generous spoonful and lemon

Storage & handling

• Store as directed on pack (fridge or cupboard)

• Once opened, refrigerate and use within 2–3 days

• Reheat gently; sauces with egg can split if overheated

• Not suitable for freezing unless stated on the label

FAQs

Is it like hollandaise?
Cousins—Béarnaise is hollandaise with a tarragon/shallot vinegar reduction.

Will it split?
If overheated, yes—keep heat low and stir; whisk in a spoon of warm water to rescue.

Gluten free?
Often yes—check the label for thickeners.

Best meats?
Steak first, then chicken and fish—it loves anything grilled.