Bearnaise Sauce

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Bearnaise sauce preparation, of French origin, is the traditional accompaniment for Chateaubriand steak or filet mignon, although it can also be applied to certain fish dishes and grilled vegetables.

The basic ingredients of the sauce are egg yolk, butter, with a touch of tarragon, typically cooked with white wine to make a glaze.

Contains milk, soy, and egg. - Heat 8 liters of water and add 100g of butter per liter of water. - Before it heats up, pour the contents of the jar into the water and stir until completely dissolved. - Bring to a boil, stirring constantly, and let it simmer for 3 minutes. You can replace a small part of the water with milk if you want it creamier. You can also replace part of the water with white wine.