Classic Bernese sauce is practical to prepare and yields about 15 portions.
bechamel sauce: how to use and where
Revenue tartar sauce
Learn how to make special sauces
- 1 glass of wine vinegar
- 1 teaspoon tarragon
- 2 boiled egg yolks
- 3 tablespoons () butter
- 2 red onions
- ½ clove of garlic
Way of doing
Place in a pot to reduce over very low heat vinegar, chives, garlic and the smell-green. When reduced to a spoonful, put this mixture to the egg yolks in another pan in a water bath. Stirring constantly, gradually mix the butter. The sauce should have the consistency of mayonnaise.
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