Saturday, February 7, 2015

Sauce Bearnaise


  • 6 Shallots
  • 1/4 cup of Vinegar
  • 1 Tbs of Butter, 
  • 3 Egg yolks,
  • Lime
  • Meat jelly


  1. Chop six shallots, put them in a pan with a quarter of a glass of vinegar.
  2. Reduce and pass through a sieve.
  3. In another pan put three egg yolks.
  4. Add 1 Tbs. of butter to the water bath.
  5. After, add it to the essence of shallot.
  6. Lastly, some meat jelly and lemon juice. 
  7. It does not has to boil.

Prepared by Joel D Mbeumo
Louisiana Anthology
February 7, 2015

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