BEARNAISE SAUCE

Beat the yolks of five eggs, add a pinch of salt and one tablespoonful of butter. Heat in a double-boiler until it begins to thicken, then take from the fire and add two more tablespoonfuls of butter. Season with minced fine herbs and parsley and add a teaspoonful of tarragon vinegar.


Related posts:

  1. ALLEMANDE SAUCE
  2. ALBERT SAUCE RECIPE
  3. AVIGNONNAISE SAUCE RECIPE
  4. BATARDI SAUCE RECIPE