Bearnaise Sauce

This delicious buttery tarragon sauce is completely incredible! We have produced this as an ideal accompaniment to a host of different meats but our overall favourite at the moment is with a juicy rare steak, skinny fries and a green salad.

This sauce is made so that you can pop open the jar and serve it directly alongside whatever you choose.

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Ingredients and allergens

Allergens are stated in BOLD CAPITALS

Extra Virgin Rapeseed Oil, Rapeseed Oil, Butter (Milk) (13%), Free Range Whole Egg, White Wine Vinegar (Sulphites), Water, Shallots (5%), Lemon Juice, Free Range Egg Yolk, Sugar, Salt, Tarragon (0.5%), Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Black Pepper, Xanthan Gum, Guar Gum (For Allergens see ingredients in bold)

Cooking instructions

Cooking instructions

To use Béarnaise sauce in a recipe, serve it warm over grilled or roasted meats like steak, lamb, or chicken for a rich, tangy flavour. It pairs beautifully with fish, particularly salmon. Drizzle it over steamed vegetables such as asparagus or green beans to enhance their taste. Spread Béarnaise sauce on sandwiches or burgers for a gourmet twist. It can also be used as a dipping sauce for chips or crudités. For a decadent touch, spoon it over poached eggs or eggs Benedict. Béarnaise sauce elevates simple dishes with its creamy, herb-infused character.

Frequently bought together

Peppercorn Sauce

Chimichurri Sauce (Original)

Buttermilk Cheese Biscuits

Chimichurri Sauce (Spicy)

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