A 2-Star Great Taste Award winning Bearnaise made with free-range eggs and Cotswold Gold extra virgin cold-pressed rapeseed oil. Rich, creamy and proper.
Cotswold Gold make their Bearnaise the traditional way - free-range whole eggs, butter, shallots, white wine vinegar, fresh tarragon and a touch of Dijon - all built around their own cold-pressed rapeseed oil. The result is a glossy, herby, unctuous sauce with the texture of something you'd hope for from a proper restaurant kitchen.
The classic pairing is steak, but it's just as good with grilled fish, roast chicken, or spooned over asparagus and new potatoes. 150g jar.
Extra Virgin Rapeseed Oil (30%), Rapeseed Oil, Free Range Whole Egg (16%), Butter (Milk) (12%), White Wine Vinegar (Sulphites), Shallots (4%), Lemon Juice, Sugar, Salt, Tarragon (1%), Dijon Mustard (Water, Mustard Seeds, Alcohol Vinegar, Salt), Black Pepper, Thickeners: Xanthan Gum, Guar Gum.
Allergens in bold.
Per 100g: Energy 2462 kJ / 597 kcal | Fat 62g (of which Saturates 10g) | Carbohydrates 1.3g (of which Sugars 1.2g) | Protein 2.3g | Salt 0.8g
What is Bearnaise sauce?
Bearnaise is a classic French sauce made by emulsifying egg yolks with butter and oil, flavoured with shallots, tarragon and white wine vinegar. It's a close cousin of Hollandaise but with a more herby, aromatic edge.
What goes well with Bearnaise sauce?
Steak is the classic, but it's also brilliant with grilled or roast fish, chicken, asparagus and roast new potatoes.
Is Cotswold Gold Bearnaise Sauce vegetarian?
Yes - it contains eggs and butter but no meat or fish. It's not suitable for vegans.
Does it need to be kept in the fridge?
Unopened it can sit in the cupboard, but once you open the jar it should go in the fridge.
Where is Cotswold Gold made?
On their family farm in Broadway, in the Cotswolds. Their rapeseed oil is pressed from seed grown on the farm.
