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Diced soft butter 180gShallots 50gStalk Tarragon 1Dry white wine 80mlEgg yolks 3
Bearnaise sauce is made from clarified butter emulsified in egg yolks and flavoured with herbs. Bearnaise is traditionally served with steak and the most common preparation is the bain marie method where a reduction of vinegar is used to acidify the yolks. However, with Cooking Chef the method is made much much simplar.
Preparation time: 3 minutesCooking time: 10 minutes
Attachments: Blender, Flexi Beater
Accompaniments: Serve the Bearnaise or choron sauce with grilled beef, tournedos or rib roast. the bearnaise sauce will wonderfully accompany salmon or grilled turbot.
Choron SauceAdd 150g of tomato concasse and omit the chervil.To make the tomato concasse (makes 800g):Blanch the tomatoes by cutting a cross in the bottom of each, then plunging them into boiling water for 10-20 seconds and then refreshing them in a bowl of iced water. Use a paring knife to remove the skins. Then cut them into quarters and remove the seeds, place them onto a piece of kitchen paper, seed side down to dry. Cut into 1.5 cm cubes.
Paloise SauceMake with 15ml (1 tbsp) of mint instead of tarragon.
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