Similar to Hollandaise, Béarnaise is a butter based sauce – the chief difference between the two being in the addition of the herb tarragon. This sauce is best served over a steak, chicken Kiev, or with fish.
No preparation required – it’s wonderful just straight from the jar and onto your meats. It also adds a lovely herbed dimension to boiled potatoes or vegetables. You can use it in place of a Hollandaise on your eggs.