Sauce Beauharnais
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Reduction and liaison as for Sauce Béarnaise
- 350 grammes ordinary butter
- 150 grammes Beurre d'estragon
Instructions
- Make the reduction and the liaison exactly as for Sauce Béarnaise.
- Mount the sauce with 350 grammes of ordinary butter and 150 grammes of Beurre d'estragon.
- Pass through the étamine.