Béarnaise sauce from Sauces: Le Cordon Bleu Home Collection by Le Cordon Bleu
This creamy, tangy sauce is pictured with beef fillet, roast potatoes and baby cauliflower.
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Cooking tools:
- Stove
- Saucepan
- Mixing bowl
- Double boiler
Ingredients
- 4 peppercorns, crushed roughly under a heavy pan
- 1 French shallot, finely chopped
- 6 egg yolks
- 100 ml (3¼ fl oz) white wine vinegar
- 260 g (8¼ oz) clarified butter
- 2 tablespoons fresh chervil, roughly chopped
- 2 tablespoons fresh tarragon, roughly chopped
- pinch of cayenne pepper
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