Sauce Paloise (Béarnaise made with Mint)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Béarnaise
- Mint
- Chopped mint
Instructions
- Prepare a Sauce Béarnaise by the method and the proportions indicated for that sauce.
- In the reduction of white wine and vinegar, substitute for the tarragon the same quantity of mint.
- In the final finishing, replace the chopped tarragon with chopped mint.