Sauce Bearnaise
Learn how to make a French classic, sauce bearnaise. Brian Mark is the head chef at the Michelin-starred Søllerød Kro and is known for his love of sauces as well as his skill in creating flavourful...
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Ingredients
- 100 g Roscoff onion, finely sliced
- 50 g French tarragon, whole with leaves and stems
- 20 g stems of flat-leaf parsley
- 10 g horseradish, sliced
- 150 g white wine vinegar, good quality
- 10 black peppercorns
- 150 g butter
- 2 egg yolks
- 15 g pure béarnaise essence
- 10 g water
- Clarified butter
- 10 g tarragon leaves, finely sliced
- 5 g chervil, finely sliced
- Salt
- Pepper
- Optionally meat juice or Worcestershire Sauce for seasoning
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