Béarnaise Sauce
The classic French steak sauce: a rich, silky emulsion of egg yolks and hot clarified butter sharpened with a shallot, peppercorn and tarragon vinegar reduction and finished with fresh tarragon and chervil. Made foolproof with a stick blender in about 15 minutes.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Béarnaise Sauce, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
