The classic sauce of haute French cuisine is now on your table! I recommend the recipe for making bearnaise sauce. It is perfect for meat and fish dishes, cook and try it yourself!
Ingredients:
White wine vinegar- 40 Milliliters,
Dry white wine – 80 Milliliters,
Shallots- 0.5 Pieces,
Tarragon twigs- 4 Things,
Coarse salt – 0.25 teaspoons,
Black pepper- 0.25 teaspoons,
Egg yolks – 3-4 Pieces,
Butter – 230 Gram,