Béarnaise Compound Butter Inspired by the classic French sauce, this refined compound butter is crafted with fresh cream, lemon, tarragon, shallots, and a hint of white wine vinegar for perfectly balanced flavor. Ideal for melting over grilled steak, roasted vegetables, or seafood, it delivers the luxurious taste of traditional Béarnaise in an effortless, ready-to-use form. Or 1-Minute Traditional Béarnaise Sauce Create a classic French Béarnaise in just one minute — no whisking required. Ingredients: 1 (4 oz.) package of Cow’s Rule Béarnaise Compound Butter 3–4 egg yolks (use 3 for a lighter sauce, 4 for a thicker consistency) Instructions: Melt the butter: Place the Béarnaise Compound Butter in a glass measuring cup and heat in the microwave until it reaches a gentle boil. Prepare the blender: Add the egg yolks to a standard drink blender. (Avoid bullet-style blenders, as they may scramble the yolks.) Blend and emulsify: With the blender on low speed, slowly pour the hot melted butter through the opening in the lid. Cover the opening lightly with a paper towel or dish towel to prevent splattering. Finish the sauce: The heat of the butter will emulsify the egg yolks, creating a smooth, velvety Béarnaise sauce. Serve: Pour directly from the blender into a serving dish and enjoy immediately. Makes approximately 1 cup of sauce. Storage & Freshness Our gourmet butters are best kept in the freezer, where they’ll maintain peak flavor and freshness for up to 4 months. Once thawed, they’ll stay wonderfully fresh in the refrigerator for up to 4 weeks. Butter doesn’t truly “spoil,” but over time it can lose its delicate flavor or absorb aromas from other foods. For the purest taste experience, keep your Cow’s Rule Butter well sealed and enjoy it within the suggested time frame.