Bearnaise sauce
12 February 2021Tarragon vinegar 10ml | Shallot 60g | Egg 8u | Butter 1kg | Salt 10g | White pepper 2,5g | Parsley 5g
Chop the shallots in brunoise
Sauté the shallots with a little butter
Add the tarragon vinegar and reduce by half
Add cold water
Create the hollandaise sauce and add the parsley.