How to make sauce bearnaise
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Boil 150ml water in a cooking pan and place a frying pan on top.
Break two eggs for the egg yoke in the frying pan. ( This is for 4 people or meals.)
Add 1 spoon of white wine per egg in the frying pan with the eggs and butter.
Add 2 spoons of vinegar per egg in the frying pan with the eggs and wine.
Heat the ingredients au bain marie and mix everything up until it's sturdy. (+- 3 min)
Add 40g of butter per egg in the frying pan with the eggs.
Add the tarragon, pepper and salt to finish it up.