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Béarnaise sauce is one of the five sauces within the French haute cuisine repertoire. The sauce was served for the first time in 1836 during the opening of the restaurant ‘Le Pavillon Henry IV’ in Saint-German-en-Lave, near Paris. This Sauce Béarnaise sauce is of high quality and is made with all natural ingredients, so without flavour enhancers or preservatives. The sauce has a bright yellow colour, is opaque and the smooth creamy texture provides a rich flavour. The sauce can be served cold, or it can be reheated au-bain-marie (without the lid). It tastes good in combination with many dishes.

Béarnaise sauce is a classic sauce that tastes amazing when you combine it with stir-fried or grilled meat like veal, pork or medallions. But you should also try to combine the sauce Béarnaise with salmon, so you can experience the ultimate perception of taste. This sauce is also an enjoyment for vegetarians. They can combine the sauce with vegetables like sugar snaps, beans or potatoes. But the sauce can also be served as a dip or as a sauce at a barbecue!


  • water, colza oil, modified starch, salt, herbs (1%) (chervil, onion, celery, estragon, alpine lovage, fenugreek, blue fenugreek, coriander, curcuma, ginger, chile, cumin, fennel), sugar, milk protein, soy sauce powder (soy beans, maltodextrin, salt), aroma (chicken egg powder, natural mustard flavor, celery extract), lactose (milk), thickener: xanthan gum, acidifier: citric acid, colorant: beta carotene.