Name: Eugénie Béarnaise Sauce 1
Yield: For four people
Cuisine: French
Ingredients: 8 tablespoons hot chicken stock (stock made with chicken stock cubes); 1 teaspoon chopped chervil; 1 teaspoon tomato purée; salt; 1 heaped teaspoon crushed peppercorns; 50 g (2 oz) chopped shallots; 1 tablespoon chopped tarragon; 2 egg yolks; 1 tablespoon cold water; 2 tablespoons olive oil; 4 tablespoons wine vinegar; 200 g (7 oz) fresh coarsely-chopped tomato pulp

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main Ingredients

2 egg yolks
1 tablespoon cold water
2 tablespoons

Method

Put the shallots, tarragon, crushed pepper and vinegar into one of the small saucepans. Bring the mixture to the boil and let it reduce to a moist purée. Allow it to cool.
In the other saucepan, cook the tomato pulp until the liquid has completely evaporated.
To the first saucepan, add the tablespoon of cold water and the two egg yolks. Put it back ov