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How to make a Bearnaise sauce

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Ingredients

Adjust Servings:
2 white wine egg yolks
3 tablespoons taragon vinegar white vinegar Tarragon flavoured
one pinch chervil white wine dry wine (sauvignon blanc)
2 tablespoons taragon water cold water
2 tablespoons eggs chervil
1 water 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

Directions

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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.
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” Russians have caviar, we have crepes”

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