Basic Professional French Cooking
Sauce Béarnaise
Ingredients
Reduction
40 ml White Wine Vinegar
20 g Shallots, ciseler
5 g crushed Peppercorns, mignonette
3 g dried Tarragon
150 ml Water
2 Egg Yolks
20 ml Water
Pinch Salt
200 g Clarified Butter
3 g fresh Tarragon, hacher
3 g fresh Chervil, hacher
Salt and Pepper
Procedure
-Combine all reduction ingredients is a saucepan. Place over medium heat and reduce 8/10 at a simmer.
-The proceed as for Hollandaise, replacing the lemon juice wit the reduction.
-After the butter is added, strain the sauce and add fresh chopped herbs and season to taste.
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