Béarnaise Compound Butter

Skip the finicky whisking and fragile sauces. Our Béarnaise Compound Butter takes the timeless French steak sauce and supercharges it with the deep, savory richness of slow-rendered beef tallow.

We begin with an authentic reduction of dry white wine, wine vinegar, finely minced shallots, and cracked black peppercorns, simmered down to a glossy aromatic glaze. This reduction is folded into whipped grass-fed tallow and high-fat butter along with a generous shower of fresh tarragon and parsley. The result is a luxurious, tangy, and deeply savory butter that melts instantly into the crust of a hot resting steak, pooling into a velvety pan glaze.

Why You’ll Love It:

• Instant Steakhouse Finish: Drop a dollop over a resting ribeye, sirloin, or fillet and let the residual heat build your sauce.

• Seed-Oil Free & Clean: Made exclusively from whole-food animal fats and fresh culinary herbs—no emulsifiers, artificial flavors, or seed oils.

• Versatile Umami: Exceptional basted over grilled lamb chops, seared salmon, or folded through hot steamed baby potatoes and asparagus.

How to Use:

Spoon a tablespoon over hot seared meat the moment it comes off the pan or braai grid. As the meat rests, the butter will melt into the resting juices, creating an effortless, silky Béarnaise reduction.

Ingredients:

Grass-Fed Beef Tallow, Unsalted Butter, Shallots, White Wine Vinegar, Dry White Wine, Fresh Tarragon, Fresh Flat-Leaf Parsley, Sea Salt, Lemon Juice, Black Peppercorns, White Pepper.

Storage:

Keep refrigerated for up to 4 weeks, or freeze for up to 6 months.