Béarnaise
Sauce
Ingredients
| 1 batch | hollandaise reduction (vinegar, onion, peppercorns) |
| 1 tsp | tarragon |
| 6 | egg yolks |
| 2 ladles | clarified butter |
Method
- Make the same reduction as for hollandaise, adding tarragon to the vinegar.
- Add 6 egg yolks; whip until fluffy.
- Add 2 ladles of butter.
- Strain.
As written in 1982
Bernaise (like Hollindais) Same reduction as Hollindais Add 1t Tarragon to vinegar Add egg yolks (6) whip till fluffy Add 2 ladles btr Strain