Sauce Béarnaise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

Ingredients

  • For approximately five tablespoonfuls of sauce the following ingredients and quantities should be used:
  • 8 tablespoonfuls of butter
  • 2

Method

Boil the wine, vinegar, chopped shallot, and the teaspoonfuls of tarragon and chervil. Let the liquid reduce until there are only tablespoonfuls left, leave this to cool and strain it.

Using a small pan set in a bain-marie in which the water is hot but not boiling, put in the strai