Mains, Vegetables and Fruits
A french emulsion, coming pretty well with grilled meat.
IngredientsRecipe for 4 persons
For the béarnaise
- Salt and pepper
Preparation time: 30.00 min
- For the béarnaise
Melt the butter slowly, let buttermilk falling a the bottom, use only the top part. In a pan, sweat the shallots, add the vinegar and the terragon stemps, let it reduce. Add the white wine reduce again and strain it. In a bowl on a bain marie, put the reduction and the egg yolks, wisk it until it gets really foamy, and continue wisking by adding the clarified butter gently, finish with salt, pepper and the chop terragon.
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