• Bearnaise Spice Blend | 25g
  • Bearnaise Spice Blend | 25g
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Bearnaise Spice Blend | 25g

France Origin
Tarragon, chervil, shallot Key ingredients
Fillet, ribeye, roast chicken Pairs with
Béarnaise sauce or finishing seasoning Use
£5.50
£5.50
£5.50
Tax included.
Description

Terre Exotique's Béarnaise Spice Blend brings together the aromatics of the classic French sauce in a single 25g tin: dried tarragon, chervil, parsley and shallot, seasoned with salt and black pepper.

Tarragon leads, with its sweet, lightly aniseed character, while chervil and parsley add a fresh green note and shallot gives the blend its body. Black pepper rounds it off with a gentle warmth.

The blend comes from Terre Exotique, the French spice house founded by Erwann de Kerros, a traveller from Brittany. The company works directly with growers and packs its herbs in metal tins, which keep out light and protect the aroma between uses.

It can be the base of a béarnaise sauce, or a finishing seasoning for steak, roast chicken and lamb.
Ingredients

Tarragon, Salt, Chervil, Parsley, Shallot, Black pepper.
Possible traces of: Celery, Sesame, Mustard, Nuts.
Cooking Instructions

Béarnaise Spice Blend – sauce or seasoning

25g tin, by Terre Exotique. Tarragon, chervil, parsley, shallot, salt and black pepper.

Method A – Béarnaise sauce (serves 4)

1. Make the reduction
In a small pan, add 4 tbsp white wine vinegar, 2 tbsp dry white wine and 2 tsp of the blend. Simmer gently until about 1 tbsp of liquid is left. Take it off the heat and let it cool for a minute.

2. Melt the butter
Melt 150g unsalted butter over a low heat and keep it warm. Use unsalted, because the blend already contains salt.

3. Set up a bain-marie
Put a heatproof bowl over a pan of barely simmering water. The water must not touch the bowl.

4. Whisk the yolks
Add 2 egg yolks, the reduction and 1 tbsp cold water to the bowl. Whisk for 3 to 4 minutes, until the mixture is pale and thick enough to leave a trail. If the bowl gets too hot to touch, lift it off the heat. Too much heat will scramble the eggs.

5. Add the butter
Take the bowl off the heat. Pour in the butter in a thin stream, whisking all the time, until the sauce is thick and glossy.

6. Finish
Stir in a pinch more of the blend for a fresh lift. Taste before adding salt. Serve warm, not hot. Béarnaise will not reheat, so keep it over warm water off the heat until you serve.

Method B – As a seasoning

1. Sear your steak in a neutral oil and let it rest. Then sprinkle the blend over the meat just before serving. Heat dulls the tarragon, so add it at the end.

2. For a quick béarnaise butter, beat 1 tsp of the blend into 50g soft unsalted butter. Roll it in cling film and chill it. Slice it over the rested meat.

3. For chicken and lamb, rub a little of the blend over the meat with oil before roasting. Add a pinch more when you serve.

What it goes with. Fillet, sirloin, ribeye and côte de boeuf. It also suits roast chicken, lamb, asparagus and chips.
Nutritional Information
Typical values Per 100g
Energy —
Fat —
of which saturated —
Carbohydrate —
of which sugars —
Fibre —
Protein —
Salt —
Storage

Store in a cool, dry place away from direct sunlight. Reseal after opening to retain freshness.
FAQs
What’s the difference between béarnaise and hollandaise?

Both sauces are made from egg yolks and butter. Hollandaise is finished with lemon juice. Béarnaise starts with a reduction of vinegar, wine, tarragon and shallot, so it tastes sharper and more herbal.

My sauce has split. Can I save it?

Usually, yes. Put a tablespoon of cold water or a fresh egg yolk in a clean bowl. Whisk the split sauce into it a little at a time, and it should come back together.

What vinegar and wine should I use?

White wine vinegar and a dry white wine. Avoid malt vinegar, because it overpowers the tarragon.

What else can I use it on?

Roast potatoes, chips, asparagus, eggs and roast chicken. It also works stirred into mayonnaise as a dip for steak frites.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


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We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Bearnaise Spice Blend | 25g
Bearnaise Spice Blend | 25g

  • FRANCE

Terre Exotique collaborates directly with hundreds of expert farmers and producers worldwide to source the finest peppers, spices, and salts. The company was founded by Erwann de Kerros, a seasoned traveler from Brittany, who was inspired to explore the world of specialty spices after tasting pepper at the Penja plantation in Cameroon.
Committed to sustainability, Terre Exotique partners with farmers to protect natural habitats and support local communities by ensuring a stable income. The company prioritizes environmentally friendly packaging, using metal tins or glass jars instead of plastic. These containers effectively preserve the flavours and aromas of the spices by shielding them from sunlight, keeping the ingredients fresh for longer.