bérnaise sauce

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A classic French sauce made with a REDUCTION of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Béarnaise is served with meat, fish, eggs and vegetables.

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Denise Nolte-Woods

Aug. 6, 2009 9:01 pm

This is the first receipe that I have been disapointed in. What kind of vinegar should be used? What kind of wine? I know what a reduction is, but not eveyone does. There are no cooking directions or amounts. If this had been the first receipe I looked at, I wouldn't have looked any further!

Curious

Sep. 8, 2009 3:50 am

Where is the recipe? As spoken by Denise, what kind of liquids are we talking here.

Kristen

Oct. 1, 2009 4:45 am

Denise and Curious, This isn't supposed to be a recipe - it's a definition. This page is part of the ingredient/cooking method dictionary.

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