13
Serves 4
2 shallots
2 sprigs tarragon
100 g chilled butter
2 egg yolks
10 cl vinegar
salt and pepper
Chop the shallots and tarragon in the Micro bowl
(4/5 pulses).
Place this mixture, together with the vinegar, salt
and pepper, in a small, thick-bottomed saucepan.
Over a low heat, reduce the ingredients to half
their original volume.
Pour this reduction into the bowl, add the egg yolks
and pulse 3 times. Add the diced butter and pulse
5/6 times until the sauce is the right consistency.
Serve with any type of grilled meat.
Béarnaise sauce
• • Preparation : 10 min. • Cooking : 10 min.
Make the mayonnaise using our classic recipe,
then add the other ingredients and pulse 5/6 times
until the sauce is the right consistency.
Serve with avocado pear, prawns, etc.
Cocktail sauce
• • Preparation : 5 min.
Serves 4
1 bowl mayonnaise
1 tablespoon tomato ketchup
1 tablespoon port or cognac
1 teaspoon Worcester Sauce
2 drops Tabasco sauce
1 tablespoon crème fraîche
THE ESSENTIALS
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