Galatoire's Béarnaise Sauce | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Discover a buttery tarragon reduction to elevate your soufflés, eggplants, or meats—originating from France's Béarn region! Perfect for special dishes like Creole Fried Eggplant or steak.
Ingredients
- 1/4 cup tarragon-flavored vinegar
- 2 tablespoons tarragon leaves
- 1 tablespoon scallions, finely chopped (green parts only)
- 1 teaspoon curly parsley, chopped
- 3 cups Hollandaise sauce (see recipe)
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