Sauce Bavarian

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

A Sauce Bavarian is based on an infusion of horseradish, thyme, bay leaf, and parsley in wine vinegar. The mixture is then beaten with egg yolks into a sabayon and finished with Crustacean Butter.