Sauce & Pickle Recipes > Béarnaise
Sauce
1 tablespoon cream
3 tablespoons chopped shallots or mild onions
1 dessertspoon tarragon vinegar
1 gill malt vinegar
1 gill white sauce
salt and pepper
(see measure conversions for more information)
- Begin to heat.
- Add the shallots to the malt vinegar and bring to the boil.
- Cool and strain.
- Stir the vinegar into the white sauce and then bring to the boil.
- Remove from the heat and beat in the egg yolks.
- Season to taste.
- Add the tarragon vinegar and cream just before serving.
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Comment Script
How to make Béarnaise sauce (for grilled steaks):
This is one of the classic sauces. It is basically a white sauce thinned and rendered more savory by the addition of the vinegar and shallots. It really is a fantastic accompaniment to steak.
Ingredients
2 egg yolks1 tablespoon cream
3 tablespoons chopped shallots or mild onions
1 dessertspoon tarragon vinegar
1 gill malt vinegar
1 gill white sauce
salt and pepper
(see measure conversions for more information)
Method
- Put the malt vinegar into a saucepan.- Begin to heat.
- Add the shallots to the malt vinegar and bring to the boil.
- Cool and strain.
- Stir the vinegar into the white sauce and then bring to the boil.
- Remove from the heat and beat in the egg yolks.
- Season to taste.
- Add the tarragon vinegar and cream just before serving.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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