No. 19 — Béarnaise (90g ℮)
- Description
- Ingredients
- Nutritional Info
The genealogy of sauce
In the early 19th Century, Chef Jules Colette judged that simple hollandaise was not fit to honour the king after which his restaurant was named. And so, he introduced tarragon and white wine vinegar to the equation (amongst other things), and France’s proudest mother sauce found itself a son.
Béarnaise, but effortless
But there is nothing at all convenient about creating a béarnaise at home. Which is why we have taken its vital essence and woven it lovingly through the world’s most delightful butter. That way, you can adorn steaks, chicken, and langoustine with reckless abandon, with no concerns about effort, quality or the troubling ache in your whisking wrist.
Allergens shown in bold:
Unsalted butter 92.2% (containsmilk), tarragon vinegar, tarragon, sea salt, lemon juice, bay leaves, pink Himalayan salt, white pepper
Typical values per 100g: Energy — 2767kJ/661kcal, Fat — 74.7g (of which saturates 46.1g), Carbohydrate — 0.2g (of which sugars 0.1g), Protein — 0.8g, Salt — 1.5g
Grass-Fed Dairy
Our cream comes from free-to-roam Jersey cows, for butter that's better in every way
High Butterfat
With around 82% milk solids, our butter is fantastically rich and creamy. Great for baking!
Simple Ingredients
Cream and salt. Nothing more. With Sublime Butter, you know where you stand.
Recipe
Roast Beef Masterclass
To cook roast beef, you first need to understand roast beef. Fortunately, you're in the right place.
