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How to make a Bearnaise sauce

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Ingredients

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2 egg yolks
3 tablespoons white vinegar Tarragon flavoured
one pinch white wine dry wine (sauvignon blanc)
2 tablespoons water cold water
2 tablespoons chervil
1 Shallots finely chopped
4 tablespoons tarragon finely chopped
100 grams butter clarified
one pinch salt
one pinch pepper

Nutritional information

How to make a Bearnaise sauce

Ingredients

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Bearnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.

It is considered to be a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire.

The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.

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FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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