Béarnaise Sauce

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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Béarnaise sauce uses the same technique as hollandaise, but it is slightly thicker and has a much more concentrated and pronounced flavour because the flavourings are reduced. Serve with grilled or roasted lamb, beef and full-flavoured fish like salmon or monkfish.

For 300 ml (