LIMITED RELEASE - BÉARNAISE
Béarnaise sauce is a favourite in our home. A derivative of Hollandaise, this rich and flavourful French sauce is incredibly versatile as we enter the cooler months.
Whether layered over steak, chicken, fish or vegetables, béarnaise sauce adds an extra dimension to any dish. The only downside is having to prepare the sauce fresh each time…
Enter, Madeleine Béarnaise Butter.
For this Limited Release, we have sourced grass-fed Jersey cow cream from West Gippsland farms, but instead of culturing we have acidified it with a tarragon-infused white wine vinegar. From there we have complemented the distinct flavour of the resulting butter with lemon, onion, salt and pepper - and more tarragon.
The result is a rich and flavoursome butter that can be cooked with, enjoyed simply with a crusty baguette, or as a substitute for Béarnaise sauce.
Béarnaise sauce is a favourite in our home. A derivative of Hollandaise, this rich and flavourful French sauce is incredibly versatile as we enter the cooler months.
Whether layered over steak, chicken, fish or vegetables, béarnaise sauce adds an extra dimension to any dish. The only downside is having to prepare the sauce fresh each time…
Enter, Madeleine Béarnaise Butter.
For this Limited Release, we have sourced grass-fed Jersey cow cream from West Gippsland farms, but instead of culturing we have acidified it with a tarragon-infused white wine vinegar. From there we have complemented the distinct flavour of the resulting butter with lemon, onion, salt and pepper - and more tarragon.
The result is a rich and flavoursome butter that can be cooked with, enjoyed simply with a crusty baguette, or as a substitute for Béarnaise sauce.
Béarnaise sauce is a favourite in our home. A derivative of Hollandaise, this rich and flavourful French sauce is incredibly versatile as we enter the cooler months.
Whether layered over steak, chicken, fish or vegetables, béarnaise sauce adds an extra dimension to any dish. The only downside is having to prepare the sauce fresh each time…
Enter, Madeleine Béarnaise Butter.
For this Limited Release, we have sourced grass-fed Jersey cow cream from West Gippsland farms, but instead of culturing we have acidified it with a tarragon-infused white wine vinegar. From there we have complemented the distinct flavour of the resulting butter with lemon, onion, salt and pepper - and more tarragon.
The result is a rich and flavoursome butter that can be cooked with, enjoyed simply with a crusty baguette, or as a substitute for Béarnaise sauce.