Sauce bearnês

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  • Butter: 125 g
  • Egg: 2
  • Wine vinegar: - glass
  • Shallot: 3
  • Tarragon: to taste
  • Salt: to taste
  • Peppercorn: to taste
  • Mixture of chervil and chopped tarragon: 2 tablespoons
  • Dry white wine: 2 cups


To determine the vinegar and white wine with the shallots, chopped, tarragon and pepper in grain. Remove from the heat and let it cool. When it is warm, add a-a-an egg yolks and stir. Add the butter, and little by little, simmer, hitting always. Pour the salt and add to the prepared the chervil and the chopped tarragon. The sauce bearnês serves to accompany grilled red meat, lamb and fish.

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