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Sauce Béarnaise
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
4 tablespoons 1 1
Method
Reduce the vinegar with the spices to a tablespoon. Work the yolks with a nut of the softened butter, strain the vinegar over them, stir and thicken in a bain-marie, gradually adding the rest of the butter stirring constantly. Add the herbs and seasoning.
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