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Well, I highly recommend that you do make the sauce yourself, but if you really don’t want to, then I suggest that Maille bearnaise sauce is an ok substitute, although really once you have made your own, or eaten a really good one, you’ll realise how inferior the jarred or packet (or – horror – powder) versions are. Spinach, Acid (Citric Acid), Lemon Juice Concentrate, Stabiliser (Xanthan Gum), Natural Tarragon Flavouring, Colour (Carotenes, Copper Complexes of Chlorophylls, Chlorophyllins, Lutein). I base mine on Nigella’s recipe from How to Eat, but have simplified the ingredients list slightly to make my life easier (hers includes chervil and I have never found any, and I also never use white wine in mine – just vinegar – as I would never open a bottle for a slug of wine … unless it was for me to drink! Continuous whisking ensures that the oily butter mixes with the egg yolks, while the whole concoction slowly thickens as the eggs cook.

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients. com or on any of the sites we link to, after reading information from articles or shared via social media, etc. It’s beautiful with steak and chips, and really makes a steak dinner perfect as far as I am concerned. All foods are fine within the context of a balanced diet, but this is a good way to get more volume of food for your calories!

I find any leftover sauce can sit at room temperature without splitting or solidifying too much, and can be used the following day as an accompaniment to more beef, chicken, vegetables like new potatoes or asparagus, or salmon.

acid ( citric acid), preservative (potassium metabisulphite), colour (copper complexes of chlorophylls, chlorophyllins, lutein), natural tarragon flavouring with other natural flavourings), pasteurised free range eggyolk (5.

You only need about a third of the pack of fresh tarragon, and I find that after having steak and bearnaise sauce I don’t really fancy tarragon again immediately, so I usually throw it away, but if you do want to use it in the few days after opening the pack of herbs, it works brilliantly with chicken, and robust fish like salmon. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 2. First you need to make a flavour base which gives bearnaise sauce its classic vinegary taste – white wine vinegar and water are boiled together with tarragon stalks, shallots and peppercorns until reduced to about a tablespoon of liquid. I unfortunately have a cemetery of frozen egg whites at the bottom of my freezer – I always pop them into freezer bags (obviously not writing on the bag how many egg whites are inside, because that would be too sensible) and stash them, and then eventually throw them away after a few months when I realise I am never going to use them. fr: Huile de colza, eau, vin blanc ( dont SULFITES), vinaigre de vin blanc ( dont SULFITES), jaune d'ŒUF, sucre, BEURRE concentré, estragon 2.

Number of additives / E-numbers: 7 – e140,e140ii,e141,e141i,e160a,e161b,e224,e330 (Citric acid is compound found in every living organism, as it is part of the key metabolic pathways in all body cells. A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 1.

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. La Maison Maille has partnered with FERRANDI Paris, one of France’s leading professional culinary training schools, to provide the definitive techniques that a seasoned food lover should ensure is in their culinary repertoire to make their meals even more memorable. Like so many things made with so little, if the balance of flavours is not right, the sauce won’t be right.I am not one for having loads of sauces with my food – I like ketchup and mayonnaise with chips, but otherwise I rarely have sauces on my plate. spinach, Acid (Citric Acid], Lemon juite CORcentrae, tabliser (xanthan Gum), Natural tarragon Flavoring, colour (carotenes, copper ormplecs of clorophyls,chlorophyllins, lutein). If you are the manufacturer of this product, you can send us the information with our free platform for producers. I don’t mean gravy, which I love, and if I have the chance I pour over so much that my meal swims in gravy. rapeseed oil (450%), water, mustard with tarragon (10%](water, mustardseeds (26%), spirit vinegar, salt, tarragon (3.