Béarnaise Sauce

Preparation info
  • For

    eight

    people
    • Difficulty

      Easy

Appears in

By Michel Guérard

Published 1978

  • About

Ingredients

Ingredients for the reduction

  • 7 tablespoons red wine vinegar
  • 50 g ( oz) chopped

Method

Depending on whether you have chosen to make the sauce with clarified butter, plain butter or cream, there are three different methods of procedure.

  • To obtain clarified butter, melt the butter slowly in a pan, it will become transparent, like olive oil, and form a deposit of whitish milk solids on the bottom of the pan.
  • When using plain unsalted butte