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Béarnaise sauce

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Tempo de preparo

10 min(s)


1 servings


  • White wine vinegar | 150 ml
  • Butter | 120 g
  • Water | 4 tablespoon
  • Gem | 4 unit(s)
  • Tarragon | 1 tablespoon
  • Onion |  to taste
  • Salt |  to taste
  • Black pepper |  to taste


  1. In a pan, on the fire, place the onion, vinegar, tarragon and pepper.
  2. Let it cook until it hardens, then turn off the heat.
  3. In a bowl, add the yolks, water and the previous mixture (coated). Take it to the bain-marie
  4. Beat until well mixed
  5. Add the butter little by little and stir until smooth.
  6. Remove from the bain-marie and season with salt, pepper and tarragon.
  7. Serve with whatever you like :)

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