French Bearnaise Sauce
With a twist of Mayonnaise, this French Bernaise Sauce will elevate the taste of your meat.
Ingredients
Herbs
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Herbs, Tarragon, fresh 43 g
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White Vinegar 60 ml
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Shallot, chopped 50 g
Binding
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Parsley, chopped 20 g
Seasoning
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Cayenne Pepper 1 g
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Salt 5 g
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Pepper 5 g
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Lemon Juice 20 g
Preparation
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Herbs
- Heat vinegar over medium heat before adding in the shallot, tarragon.
- Let it cook for about 1 minute.
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Binding
- Once done, pour herbs into a bowl of mayonnaise and add in chopped parsley.
- Fold and mix well.
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Seasoning
- Season to taste with lemon, salt, pepper and cayenne pepper.
