Emirates Man - - STYLE -

Béar­naise sauce is a de­riv­a­tive of Hol­landaise sauce. Its name is re­lated to the prov­ince of Béarn, France. The dif­fer­ence is only in their avor­ing: Béar­naise uses shal­lot, pep­per­corn, white wine vine­gar re­duc­tion and tar­ragon.


300gm but­ter ( soft) 4 egg yolks 10ml le­mon juice 40gm tar­ragon leaves 100ml white wine vine­gar 30gm ba­nana shal­lot 10gm black pep­per 5gm salt

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