Béarnaise

Name: Béarnaise
Yield: Makes 300 ml
Cuisine: French
Ingredients: Salt and pepper; 250 g cold unsalted butter, diced; 4 large free-range egg yolks; 4 tablespoons white wine vinegar; A small bunch of tarragon, separated into leaves and stalks; ½ a bay leaf; 2 shallots, finely chopped

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Completely Perfect

By Felicity Cloake

Published 2018

About

                                                                                      

Ingredients

Method