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Béarnaise sauce - Sauce Béarnaise |
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10 portions or servings |
| Ingredients |
U.S. |
Metric |
| Hollandaise |
3 cups |
750 milliliters |
| Shallots, chopped |
2 ounces |
50 mililiters |
| Tarregon Vinegar |
1/4 cup |
50 milliliters |
| White Wine |
1/4 cup |
50 milliliters |
| Peppercorns, crushed |
12 ea |
12 ea |
| Tarragon leaves,
chopped |
1 ea |
1 ea |
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Procedure |
| 1.
Reduce the chopped shallots, tarragon vinegar, white wine and crushed
peppercorns until almost dry. |
| 2.
Add to Hollandaise (if possible add to hollandaise from the beginning
of its preparation) |
| 3.
Stain through a cheese cloth and garnish with fresh tarragon leaves |
| 4.
Hold at a moderate temperature in a water bath |
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