Bearnaise Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Reduce four tablespoonfuls of vinegar to about half the quantity with twelve crushed peppercorns (black and white), or half a saltspoonful of mignonette pepper, two bayleaves, sprig of thyme, and h...
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Cooking tools:
- Saucepan
- Mortar and pestle
Ingredients
- eschalot
- raw yolks of eggs
- fresh butter
- warm glaze
- tarragon
- chervil
- crushed peppercorns
- mignonette pepper
- bayleaves
- thyme
- vinegar
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