Béarnaise Butter — Our Twist on a Classic Sauce

There’s something magical about compound butter—especially when it carries the bright, herbaceous depth of a Béarnaise sauce. At The George at Burpham, we’ve created our own take on this French classic: a rich, tangy Béarnaise butter that adds bold flavour to steaks, fish, and even grilled vegetables.

Now, we’re sharing the recipe so you can enjoy it from the comfort of your kitchen.

This butter combines soft shallots, fresh tarragon and chervil, white wine vinegar, and a hint of black pepper—blended into whipped unsalted butter and shaped into a log for easy slicing and serving. It's indulgent, aromatic, and beautifully versatile.

Ingredients

• 2 shallots, finely diced

• 50g fresh tarragon, finely chopped

• 50g fresh chervil, finely chopped

• 200ml white wine vinegar

• 250g unsalted butter, softened

• A sprinkle of freshly ground black pepper

This recipe yields a generous log of compound butter—enough to enhance several meals. Once made, it can be kept in the fridge for up to 2 weeks or frozen for up to 3 months.

Instructions

1. Sauté the shallots: In a small saucepan over medium heat, gently soften the diced shallots until translucent and lightly golden.

2. Add the herbs and vinegar: Stir in the chopped tarragon and chervil, then pour in the white wine vinegar. Simmer the mixture, allowing it to reduce until all the liquid has evaporated. You should be left with a fragrant, slightly sticky herb mixture.

3. Cool the mixture: Remove the pan from heat and allow the herb and shallot mix to cool completely. This ensures it won't melt the butter when combined.

4. Whip the butter: While the reduction is cooling, place the softened unsalted butter in a mixer and whip until pale and fluffy—this light texture helps it melt beautifully on warm dishes.

5. Combine: Once the herb mix is cool, gently fold it into the whipped butter along with a sprinkle of freshly ground black pepper. Mix until well combined.

6. Shape and chill: Spoon the butter mixture onto a sheet of greaseproof paper or baking parchment. Roll it into a log, twist the ends to seal, and refrigerate until firm.

Serving Suggestions

This Béarnaise butter melts like a dream and can be used in all sorts of ways:

• Slice a round onto grilled or pan-seared steak just before serving.

• Melt over steamed fish like cod, sea bass, or salmon.

• Add to roasted vegetables for a herby, tangy boost.

• Toss into warm baby potatoes for an easy side dish with flair.

Tips for the Home Cook

• Storage: Keep tightly wrapped in the fridge for up to 2 weeks, or freeze in slices for easy use straight from the freezer.

• Flavour tweaks: Don’t have chervil? Try replacing it with parsley for a similar fresh note. You can also add a pinch of salt or lemon zest for extra zing.

• Presentation tip: For a dinner party, slice into neat rounds and serve atop warm steaks or grilled fish—it’ll melt beautifully into a glossy, flavourful finish.

Try this luxurious Béarnaise butter at home and bring a taste of The George to your table. We’d love to see how you use it—tag your creations on Instagram @TheGeorgeAtBurpham!

And of course, if you’d prefer to experience it without lifting a finger, come dine with us and enjoy it freshly made, just the way we serve it.

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