141 Sauce Paloise

Method

Prepare Sauce Béarnaise in accordance with the proportions and method given in the recipe but with the following differences: 1) replace the principal flavouring of tarragon with the same quanity of mint in the reduction of white wine and vinegar, and 2) replace the chopped tarragon with chopped mint at the final stage.

This sauce has the same uses as Sauce Béarnaise.

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