Ingredients For the Béarnaise Butter: 6 shallots, finely chopped 150ml white wine 2 Tbs sherry vinegar 1 tsp Schwartz for Chef Season All Seasoning Zest and juice of 1 lemon 1 Tbs Schwartz for Chef Premium Freeze Dried Parsley 1 Tbs Schwartz for Chef Premium Freeze Dried Tarragon 1kg unsalted butter, softened
1. Cook the shallots in the white wine and vinegar until dry 2. Mix in Schwartz for Chef Season All Seasoning, lemon juice and zest and the dried herbs 3. Mix this into the soft butter and roll in cling film to create a sausage shape 4. Chill for at least one hour then cut into slices. Serve on top of a steak, straight from the grill, for a flavoursome and classic style dish Chef’s Tip for a great Potato Pavé: This classic potato dish of layered and baked, sliced potatoes cooked in plenty of butter in the shape of a mini cake is greatly enhanced by the addition of 1tsp of Schwartz for Chef Herbes de Provence and 1tsp of Schwartz for Chef Season All Seasoning for every 500g butter used. Heat gently to infuse the flavours and allow to macerate for 20 minutes before passing through a fine sieve to leave you with a greatly enhanced butter mix. Recipe Courtesy of Schwartz for Chef by John McGeever, Head Chef, the Montague Inn