The geneaology 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.
Allergy advice: Allergens are shown in bold.
Unsalted butter 92.2% (contains milk), 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