1 Chop the shallots and tarragon in the Micro bowl (4/5 pulses).
2 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 and then pour into the bowl.
3 Add the egg yolks and pulse 3 times.
4 Add the diced butter and pulse 8 times until the sauce is the right consistency.
Tip: Serve with any type of grilled meat.
1 Blend the shallot (5/6 pulses).
2 Prepare the mayonnaise as indicated p.12.
3 Gently fold the chopped shallot and the mustard into the mayonnaise. Pulse
2/3 times.
Tip: Serve with salad ingredients such as grated celeriac and shredded red
cabbage, or with cold hard boiled eggs and cooked fish.
BÉARNAISE SAUCE
RÉMOULADE SAUCE
2 shallots
2 sprigs tarragon
100g chilled butter
2 egg yolks
50ml vinegar
salt and pepper
1 bowl mayonnaise
1 tbsp mustard
1 shallot
PREPARATION : 10 min 1 SMALL BOWL ACCESSORY:
COOKING : 10 min
PREPARATION : 10 min 1 BOWL ACCESSORIES:
13
THE ESSENTIALS
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