RecipeMuncher

Sometimes it is just impossible to resist a piece of beef served with the classic sauce Béarnaise. The sauce was probably first made by the chef Collinet and was served at the  opening of “Le Pavillon Henri IV” in 1836. Like Hollandaise sauce, Béarnaise sauce is an emulsion of butter in egg yolks. Such emulsions require some practice to prepare properly, so if you want to be on the safe side then use a bain marie. The prime dangers are curdling the egg yolk mixture thro (...)