Thermidor Butter

Our chefs have taken all the luxurious impact of a classic thermidor sauce, and made it into this decadent butter, because who doesn't want the flavours of lobster thermidor as an everyday treat?

As with the classic we've used Dijon mustard, brandy, Parmesan, tarragon and just a pinch of cayenne. This is wonderful melted over grilled fish, with prawns, or dolloped onto a jacket potato for a flavour-packed winter warmer.

Can I freeze it?
Milk, Sulphites
May contain:
Jar Size:
Butter (MILK), Shallots, Lemon Juice (SULPHITES), Parmesan (MILK), Brandy (SULPHITES), Dijon MUSTARD (SULPHITES), Tarragon, Parsley, Lemon Zest, Salt, Cayenne Pepper, Black Pepper

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.