DIFFICULTIES ': MEDIA
The béarnaise is a white sauce of French origin is suitable to accompany grilled meat or fish and fondue bourguignon.
INGREDIENTS FOR 6 PEOPLE
- EGG YOLKS
N 2 - wine vinegar 50 ml
- water 1 tablespoon
- 125 GR
butter - 1 shallot
N - N 1 chopped chervil
- TIMO
- LAUREL
- TARRAGON CRUSHED
- DRY WHITE WINE
-
SALT - PEPPER
PROCEEDINGS
Pour into a pot herbs and shallots, season with salt and pepper and sprinkle with vinegar. Boil it all by reducing by two thirds. Strain the mixture and continue cooking in a double boiler, taking care to avoid bumping.
Add the egg yolks and a tablespoon of water. Fit it with a whisk until mixture is thick and soft, then add the butter cut into small pieces previously. Add a few drops of lemon juice.
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