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The béarnaise

Mains, Vegetables and Fruits

A french emulsion, coming pretty well with grilled meat.


Recipe for 4 persons

For the béarnaise

500 Gr
4 Unit(s)
Egg yolk
150 Ml
White wine
1 Unit(s)
French shallot
6 Sprig(s)
150 Ml
White wine vinegar
  • 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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