Béarnaise Sauce

Béarnaise Sauce
Difficulty: Moderate
  • 2 egg yolks
  • 3 table spoons of chopped shallots
  • 1 table spoon of cream
  • 1 dessert spoon of tarragon vinegar
  • 1 gill of normal vinegar
  • 1 gill of basic white sauce
  • salt and pepper
  1. Place the vinegar in a pan, add the shallots and bring to the boil.
  2. Strain out the shallots and put to one side.
  3. Put the white sauce and the vinegar into a pan and bring to the boil.
  4. Beat the egg yolks.
  5. As the liquid reaches boiling point, add the beaten eggs and remove the pan from the heat straight away.
  6. Add the salt and pepper to taste.
  7. Add the tarragon vinegar and cream just before serving the sauce.

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