Beauharnais Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 350 grams butter
- 150 grams tarragon butter (beurre d'estragon)
Instructions
- Proceed as for Béarnaise sauce in regard to the reduction and binding (liaison). Mount the sauce with the ordinary butter and tarragon butter combined, then pass it through fine cloth (étamine).
- This sauce is used for grilled butcher's meat.