Maille Bearnaise Sauce (200g)

Product Information

Vegetable Oil, Water, Spirit Vinegar, Glucose Fructose Syrup, Free Range Egg Yolk, Salt, Modified Maize Starch, Black Pepper (0. 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. Maille’s unique twist on a traditional Béarnaise combines shallots and tarragon with a hint of crushed black pepper. 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.

rapeseed oil (450%), water, mustard with tarragon (10%](water, mustardseeds (26%), spirit vinegar, salt, tarragon (3. Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker.My least favourite bearnaise sauces have been in places like Cafe Rouge, Bills, and similar style brasseries. 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. Citric acid has many functions – it enhances the activity of many antioxidants, but is no antioxidant by itself.

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! 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 classic with steak, it is also ideal with grilled chicken breast, and is especially good with Grilled Salmon.Conservation conditions: À conserver au réfrigérateur et à consommer dans le mois qui suit l'ouverture. Remove from the heat and add the melted butter one ladle at a time (ideally at a temperature of 40°C). 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. 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. Whisk constantly while you add the butter – if you don’t whisk your eggs properly when you add the butter, the eggs and oil from the butter will separate and you’ll end up with a yucky split mixture of oil and scrambled egg!

Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Discover the excellence of Maille with its fantastic condiment range, inspired by traditional French sauces. 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. Obviously the way to get the best bearnaise sauce is to crack making your own well, and although there are things which could go wrong, as long as you follow the basic steps, you should end up with a delicious bearnaise.We track calories and 7 key nutrients - carbs, sugar, fibre, protein, fat, saturated fat and sodium. 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. Our mission is to give our members insight into what they are eating to empower them to make more informed food choices.

Huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5 - percent_max: 71.This Béarnaise sauce, with a subtle touch of crushed black pepper is ideal with beef steak or grilled chicken breast. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.