• 4 egg yolk
  • 4 soupe spoons white vinegar
  • 250g burtter
  • 2 challots chopped
  • 2 soupe spoons tarragone
  • salt grounded pepper
  • 1 soupe spoon chervil


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
bearnaise sauce