THE GENEAOLOGY OF SAUCE In the early 19th Century, Chef Jules Colette judged that simple hollandaise was not fit to honour the king after which his restaurant was named. And so, he introduced tarragon and white wine vinegar to the equation (amongst other things), and France’s proudest mother sauce found itself a son. BÉARNAISE, BUT EFFORTLESS But there is nothing at all convenient about creating a béarnaise at home. Which is why we have taken its vital essence and woven it lovingly through the world’s most delightful butter. That way, you can adorn chunky fish like turbot, halibut or cod loin as well as langoustine with reckless abandon, with no concerns about effort, quality or the troubling ache in your whisking wrist
