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Béarnaise Sauce

Vinegar Use A- A+

Preparation Time: MEDIUM
Serves: 4


  • 1dl Gallo Lemon Vinegar
  • 20g Chopped onions
  • 2dl White wine
  • 3 Egg yolks
  • 2dl Gallo Olive Oil
  • Pepper to taste
  • Salt to taste
  • Tarragon to taste

Put the wine, onions, vinegar and tarragon in a pot.
Cook over heat until it is reduced to about a third.
Place in a bowl and add the egg yolks, stirring well so they don't curdle.
Next, mix with the olive oil and cook in a bain marie until you obtain a thick sauce.
Season with salt and pepper.
Serve with grilled red meat.

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