Ingredients
- 4 egg yolk
- 4 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.
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Submitted 6/13/05.
Source: haeberlin brother cooking book
Submitted By: marie
boujema@wanadoo.fr
bearnaise sauce