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Recipe Béarnaise Sauce For Boiled, Roasted And Boiled Eggs


Béarnaise Sauce For Boiled, Roasted And Boiled Eggs

Recipe yeld 4 servings

Ingredients

4 Tablespoons Wine Vinegar
4 Tablespoons White Wine
1 Tablespoon Chopped Chives
2 Egg Yolks
100 G Butter
1 Tablespoon Chopped Tarragon
Rooms
Pepper

Amount Per Serving Calories: 275


Method

Put in a saucepan the wine, vinegar, chives, salt and pepper and boil until the liquid will be evaporated by half.
Sieve, transfer to a saucepan and add the high yolks beaten with a whip, add a little 'of butter and put on the fire constantly banging.
Remove from heat and add a little 'butter.
Repeat this 5 or 6 other times always adding a little more butter.
Just before serving, add the chopped tarragon.

Find recipes for Sauces based on Vinegar


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