Béarnaise essence

Name: Béarnaise essence
Yield: 1 portion(s)
Ingredients: 1 l Vinegar; 1 tsp Liquid preservative (URf.eks). atamon; 1 clove Garlic; 1 dl White wine; 1 Screen dill; 1 twig Thyme; 10 g Lovage leaves; 100 g Shallots; 250 g Carrots; 4 bundle Parsley; 40 g Chervil; 50 g Celeriac; 50 g Horseradish

Sauces

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Béarnaise essence

1	l	Vinegar
1	tsp	Liquid preservative (URf.eks). atamon
1	clove	Garlic
1	dl	White wine
1		Screen dill
1	twig	Thyme
10	g	Lovage leaves
100	g	Shallots
250	g	Carrots
4	bundle	Parsley
40	g	Chervil
50	g	Celeriac
50	g	Horseradish

Instructions for Béarnaise essence

To prepare the Béarnaise essence recipe, please follow these instructions:

The washed, scratched carrots are cut into cubes and put in a pan together with rinsed green leaves, the popped onion, the scratched, sliced horseradish, grated celery and vinegar. The whole is boiled at low heat approx. 20 min. Add the essence, add white wine and Atamon and pour into clean bottles that are immediately returned. The essence can be used after a month's walk, but wins for longer storage.

Béarnaise essence

Ingredients for Béarnaise essence

Instructions for Béarnaise essence

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