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Method

Classic Béarnaise Sauce

  1. Take the shallots, peel and dice finely
  2. Add a few peppercorns, a bay leaf and 3 or 4 tarragon stalks (reserve the leaves for later)
  3. Add the white wine vinegar
  4. Place in a saucepan and reduce to 3 tablespoons
  5. Next, take the unsalted butter and gently heat until foaming, then leave to stand for a few moments before passing through a fine sieve (keep warm)
  6. Separate the egg yolks into a deep heatproof bowl which fits on top of a saucepan. Add 2 tablespoons of water and the reserved vinegar, then whisk to a rich, fluffy emulsion on top of a simmering saucepan of water. Take care not to get direct heat as overcooking will scramble the egg.
  7. Remove from heat and slowly whisk in the warm butter drop by drop, until rich and unctuous, similar to making a mayonnaise
  8. Season with sea salt and a little lemon juice, then fold through the chopped tarragon leaves

Veal Cutlets

  1. Remember, after removing your cutlets from the packaging, pat dry and bring to room temperature
  2. Prepare the sauce, melt the butter & reserve
  3. Preheat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  4. Season with sea salt just prior to cooking
  5. Don't overcrowd the cooking base
  6. Place the cutlets in the pan or griddle fat side down to render a little and become golden
  7. Place onto flat side then cook over high heat, turning the cutlets only once after a rich, golden crust has formed then reduce heat to medium
  8. Cook 3 to 4 minutes each side
  9. Finish by adding a small knob of butter and a squeeze of lemon
  10. Leave to rest in a warm place for 2 to 3 minutes
  11. Finish the béarnaise sauce & keep just warm
  12. Serve with skinny fries & grilled lemon