Sauce Bearnaise

Ingredients

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

Directions

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.

Source - Cooking in Old Creole Days

Prepared by Joel D Mbeumo

Louisiana Anthology

February 7, 2015