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.
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
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
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.
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
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
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.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
