Maille Bearnaise Sauce (200g)

Product Information

Discover the excellence of Maille with its fantastic condiment range, inspired by traditional French sauces. Par contre elle est devenue introuvable dans le réseau de distribution alimentaire français, je ne comprends pas bien pourquoi je suis obligée de commander ce produit dans le royaume uni.

Ingredients: Ingredients: Rapeseed Oil (45%), Water, Mustard with Tarragon (10%) (Water, MUSTARD seeds (2P, spirit vinegar, Salt, tarragon (3. We track calories and 7 key nutrients - carbs, sugar, fibre, protein, fat, saturated fat and sodium.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

spinach, Acid (Citric Acid], Lemon juite CORcentrae, tabliser (xanthan Gum), Natural tarragon Flavoring, colour (carotenes, copper ormplecs of clorophyls,chlorophyllins, lutein). 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.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. Vegetable Oil,Water ,Spirit Vinegar ,Glucose Fructose Syrup ,Free Range Egg Yolk ,Salt ,Modified Maize Starch ,Black Pepper (0. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. fr: Huile de colza, eau, vin blanc ( dont SULFITES), vinaigre de vin blanc ( dont SULFITES), jaune d'ŒUF, sucre, BEURRE concentré, estragon 2. 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).

Maille’s unique twist on a traditional Béarnaise combines shallots and tarragon with a hint of crushed black pepper. 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. 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!

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 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. A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.