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Béarnaise sauce
Preparation info
- Makes approximately
375 ml
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 1999
This creamy, tangy sauce is pictured with beef fillet, roast potatoes and baby cauliflower.
Ingredients
260 g 8¼ oz 2 tablespoons
Method
- Half fill a medium pan with water and heat until simmering. Have ready a heatproof bowl that will fit over the pan without actually touching the water.
- Melt the butter in a separate pan. Set aside
1 tablespoon ½
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