Sauce Béarnaise

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Put into a saucepan a glass of white wine, a little tarragon, two shallots finely chopped and let it reduce to two-thirds. Have ready in a basin the yolks of four eggs, a small piece of butter and a little red pepper. Pour your sauce over this, pass through a sieve and put into another saucepan; cook gently, stirring all the time till it sets, but be careful not to bring to the boil; add just before serving chopped parsley and a few drops of lemon juice. This sauce must have the consistency of a stiff mayonnaise.