Label
All
0
Clear all filters

Bearnaise Sauce

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Named after the French province of Béarn, béarnaise is a thick, creamy pungent sauce made with butter, egg yolks, vinegar and tarragon. Use a non-reactive saucepan so there is no danger of the sauce discolouring or being tainted with a metallic flavour. Serve this with pan-fried steak, roast beef or lamb, or poached salmon, or try it with vegetables and eggs.

Part of


No reviews for this recipe

The licensor does not allow printing of this title