Bearnaise Sauce

Have you tried this fish recipe?

Reduce all the ingredients of the reduction in a stainless steel pot to 1/3. Let it get a little cold.

Melt butter, evaporate water a little bit.

Add the yolks and beat warm over a water bath until creamy sabayon.

Gently fold in the butter, detailed like a mayo, only warm.

Strain the sauce through a fine sieve or through a slightly moistened etamin.

Add the garnish of tarragon and chervil.

The tarragon is the French variety, not the Russian variety.

The sauce is served with grilled meat or suitable (swordfish, salmon, shark, thuna, etc.) fish.

It must be as thick as mayo.

If it gets too warm it will break easily. It is best on a baking stone in a water bath.

Storage time no more than 2 hours, min-max 60 C.

Derivations are among many others Choron, Foyot ou Valoise.

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