October 2011
Intermediate to advanced
584 pages
18h 48m
English
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You may have heard that making a sauce béarnaise is difficult. Even many people who cook regularly have never attempted to make one. This is a shame, because the sauce is delicious (it’s traditionally paired with steak, but it’s also an excellent accompaniment with white asparagus, poached eggs, and other dishes). Some resort to substitutes like readymade sauces or instant mixes, but these aren’t nearly as satisfying as the real thing.
Definition A sauce béarnaise is an emulsified sauce made from egg yolk and butter that’s flavored with tarragon, chervil, ...
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