Advertisement
Bearnaise Sauce
Preparation info
l½ cups
- Difficulty
Medium
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
This classic sauce really becomes exciting when you use fresh tarragon instead of dried. It makes all the difference in the world!
As soon as the sauce is thickened, set the pan in a bowl of ice-cold water to stop the cooking. Your béarnaise sauce should not separate if you do it this way.
Ingredients
2 tablespoons 2 tablespoons 1
Method
- Combine the vinegar, wine, shallots, and tarragon in a small saucepan. Place over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow it to cool to room temperature.
- Melt the butter in a small saucepan.
- Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the w
Get online access via ckbk
-
-
-
-
-
Already a member?
This à la carte title is available to ckbk members for a one-off payment of
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe