Alma Lach

Béarnaise

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Simmer 2 minced shallots, 3 crushed peppercorns, and 1 tablespoon