Basic Professional French Cooking

Sauce Béarnaise

Ingredients

Reduction

40 ml White Wine Vinegar

20 g Shallots, ciseler

5 g crushed Peppercorns, mignonette

3 g dried Tarragon

150 ml Water


2 Egg Yolks

20 ml Water

Pinch Salt

200 g Clarified Butter

3 g fresh Tarragon, hacher

3 g fresh Chervil, hacher

Salt and Pepper

Procedure

  1. -Combine all reduction ingredients is a saucepan. Place over medium heat and reduce 8/10 at a simmer.

  2. -The proceed as for Hollandaise, replacing the lemon juice wit the reduction.

  3. -After the butter is added, strain the sauce and add fresh chopped herbs and season to taste.

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