Advertisement
Béarnaise
Preparation info
- Makes
400 ml
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2015
This is essentially a hollandaise sauce made with a reduction of tarragon and shallots. Its unique flavour makes it one of France’s most frequently prepared and best-loved sauces. Traditionally served with grilled steak, it is also wonderful with other grilled meats, poultry and fish.
Ingredients
15 g 2 2 tablespoons
Method
- Separate the tarragon leaves from the stalks and roughly chop both, keeping them separate. Put the shallots, vinegar, water, crushed peppercorns and tarragon stalks in a small, heavy-based pan and bring to the boil. Lower the heat and reduce the liquid to about
2 tablespoons
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe