Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 3

Bearnaise Sauce

2 Portions

Ingredients:

    

2

Pc Ml

Egg yolk

90

Clarified butter

8 5 5

G G G

Tarragon leaves, washed, dried and chopped Chervil leaves, washed, dried and chopped Parsley leaves, washed, dried and chopped

For the reduction

   

10 30

Ml Ml

Dry white wine

White wine vinegar (eventually tarragon vinegar)

3 2

G G

Crushed Black peppercorn

Dried tarragon

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