Our chefs have captured the flavours of the classic French Béarnaise sauce in a butter, with tarragon, shallots, wine vinegar and lemon. This is amazing on all seafood as it is with steak. Just pop a spoonful over your meat or fish as it's resting, let it melt and enjoy.
- Can I freeze it?
- Milk, Sulphites
- May contain:
- Jar Size:
- Butter (MILK), Tarragon, Shallots, White Wine Vinegar (SULPHITES), Lemon Juice (SULPHITES), Salt
How to Cook
Fish loves butter. For many years it may have gone out of fashion but butter is a natural, healthy fat that is an incredible companion to seafood. We’ve created a range of butters with fresh herbs and spices like our Lime Pickle, Kedgeree or Bearnaise butters. They add flavour to your fish dish with minimal effort and are also wonderful with other proteins, vegetables, or just spread on thick sourdough toast.
Cooking with our butters is easy, simply warm the butter in a pan over a low heat, allowing it to melt gently and spoon over your cooked fish. Or, take your fish out of the oven just before it's cooked and put a spoonful of butter onto the fish. Put it back into the oven for just one final minute allowing the butter to melt before serving.