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bearnaise sauce Recipe | |
French Sauces | |
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Ingredients:
4 egg yolk4 soupe spoons white vinegar 250g burtter 2 challots chopped 2 soupe spoons tarragone salt grounded pepper 1 soupe spoon chervil
Directions:
put chopped shalotts,vinegar, 1 soupe spoon tarragone in a sauce pan. Let this melt slowlly.Take out of fire; Add 4 egg yolk. Put back on very slow fire . Keep on stiring while getting in the butter in small pieces. add at last the remainning chervil and tarragone and salt. careful this must not boil. | |