Bearnaise Sauce - Christian Potier

Bearnaise Sauce · Christian Potier

A proper French bearnaise in a jar: butter, egg yolk, tarragon and shallot, made by a house that has been doing sauces since the 1980s. No split sauce, no panic.

Why you'll love it

• Real bearnaise — butter and yolk emulsion, not a starch gel.
• Tarragon forward — herbal and sharp, with shallot depth.
• Cannot split — the jar does what a double boiler cannot at home.
• French made — from a specialist sauce producer.

How to enjoy Serve with steak, roast chicken, grilled fish or eggs. Warm gently, never boil.

The steak-night shortcut that actually tastes like the restaurant version.