Bearnaise Sauce Recipe
Bearnaise Sauce (sauce
1 tbsp chopped shallot or onion
4 tbsp wine vinegar
1 tsp dried tarragon
3 egg yolks
2 tbsp chopped parsley
shallot or onion, vinegar and tarragon in an enamel or non-stick
saucepan and reduce by half, then strain. Leave to cool. Make a
hollandaise sauce, substituting the strained vinegar reduction for the
lemon juice. Stir in the chopped parsley and season before serving.
Stain in a bain-marie until needed.
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