Maille Bearnaise Sauce (200g)

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When the butter has all been whisked into the eggs, continue to whisk the mixture until it thickens slightly. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 2. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. 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.A classic with steak, it is also ideal with grilled chicken breast, and is especially good with Grilled Salmon. The Eco-Score was initially developped for France and it is being extended to other European countries. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. Firstly make the reduction: roughly chop the shallot or onion and place in a small saucepan with the tarragon leaves, vinegar, peppercorns and a splash of water.

You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. 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. 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.Make sure your vinegar reduction is only a tablespoon full – any more will water down your eggs too much for the sauce to work properly (and of course make sure you use the correct amount of egg yolks). The egg whites which you will separate from the yolks needed for this recipe … well, of course you could make a pavlova, or an egg white omelette, or add the whites to scrambled eggs etc. Our mission is to give our members insight into what they are eating to empower them to make more informed food choices.

Add a squeeze of lemon juice, salt, pepper, and chopped tarragon at the end, and there you have it: bearnaise sauce. I have had more bad bearnaise sauces than good ones, and the most disappointing ones are usually when the sauce is too watery and thin, or too bland.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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.If you are the manufacturer of this product, you can send us the information with our free platform for producers. On a gentle heat, whisk the mixture into the consistency of a sabayon (thick and mousse like), ensuring the heat is no higher than 60°C. Acid (Citric Acidl, servative (potasium METABISULPHITE), colour (copper complexes of chlorophylls, chlorophylin, lutein), Natural tarragon Flavoring with Other Natural Flavorings TAstcursed free range EGG yolk (5. A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Maille’s unique twist on a traditional Béarnaise combines shallots and tarragon with a hint of crushed black pepper.