Great Sauces: Béarnaise
This sauce goes marvellously well with any good cut of red meat, such as fillet, sirloin, entrecôte, rump and T-bone. But it is also superb with rich kinds of grilled (not boiled) fish, such as turbot or salmon. Some people like it with shell-fish. I don’t. It is similar to Hollandaise, but considerably thicker and sharper in taste. Here is how you make it: (more…)


