Maille Bearnaise Sauce (200g)

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You only need about a third of the pack of fresh tarragon, and I find that after having steak and bearnaise sauce I don’t really fancy tarragon again immediately, so I usually throw it away, but if you do want to use it in the few days after opening the pack of herbs, it works brilliantly with chicken, and robust fish like salmon. I don’t mean gravy, which I love, and if I have the chance I pour over so much that my meal swims in gravy. Make sure your vinegar reduction is only a tablespoon full – any more will water down your eggs too much for the sauce to work properly (and of course make sure you use the correct amount of egg yolks). If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Acid (Citric Acid), Preservative (Potassium Metabisulphite), Colour (Copper Complexes of Chlorophylls, Chlorophyllins, Lutein), Natural Tarragon Flavouring with Natural Flavourings), Pasteurised Free Range Egg Yolk (5. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Firstly make the reduction: roughly chop the shallot or onion and place in a small saucepan with the tarragon leaves, vinegar, peppercorns and a splash of water. Add a squeeze of lemon juice, salt, pepper, and chopped tarragon at the end, and there you have it: bearnaise sauce.Acid (Citric Acidl, servative (potasium METABISULPHITE), colour (copper complexes of chlorophylls, chlorophylin, lutein), Natural tarragon Flavoring with Other Natural Flavorings TAstcursed free range EGG yolk (5. Continuous whisking ensures that the oily butter mixes with the egg yolks, while the whole concoction slowly thickens as the eggs cook. This file was uploaded to product Maille Bearnaise Sauce 200G and is licensed under the Creative Commons Attribution-Share Alike 3.

The egg whites which you will separate from the yolks needed for this recipe … well, of course you could make a pavlova, or an egg white omelette, or add the whites to scrambled eggs etc. This Béarnaise sauce, with a subtle touch of crushed black pepper is ideal with beef steak or grilled chicken breast.Citric acid does not cause allergic reactions in people who are allergic to oranges and citrus Fruits, as it is commercially made from sugar, not Fruits.