Description
Bearnaise sauce is the French classic. This sauce based on butter, egg, chervil and tarragon is traditionally served with beef or fish, but is also delicious as a sauce with vegetables.
* Delicious with red meat and fried fish, but also as a sauce with vegetables
* 3-4 servings
* Just warm up a bit, but not for too long
* Also very tasty cold
Jan Stok worked in the kitchen on the ships of the Holland-America Line in the 1950s. As 'chef garde manger' he was responsible for the cold kitchen. His French colleagues soon translated his name to 'Jean Bâton', under which name he became known for his tasty sauces.'
Usage
Look-smell-test before you waste
To serve: . .
Preparation: METHOD: Bearnaise is served lukewarm, but is also delicious cold. Au bain-marie: Place the sauce in a heat-resistant bowl and place on a pan over a layer of simmering water. Heat the sauce while stirring until it is lukewarm. In a pan: Heat the sauce for 2 to 3 minutes, stirring, over a low heat until it is lukewarm, do not let the sauce boil. In the microwave: Place the sauce in a suitable bowl, cover and heat for 1 minute at 500W. Stir well before serving.
Preparation: METHOD: Bearnaise is served lukewarm, but is also delicious cold. Au bain-marie: Place the sauce in a heat-resistant bowl and place on a pan over a layer of simmering water. Heat the sauce while stirring until it is lukewarm. In a pan: Heat the sauce for 2 to 3 minutes, stirring, over a low heat until it is lukewarm, do not let the sauce boil. In the microwave: Place the sauce in a suitable bowl, cover and heat for 1 minute at 500W. Stir well before serving.
Preparation: METHOD: Bearnaise is served lukewarm, but is also delicious cold. Au bain-marie: Place the sauce in a heat-resistant bowl and place on a pan over a layer of simmering water. Heat the sauce while stirring until it is lukewarm. In a pan: Heat the sauce for 2 to 3 minutes, stirring, over a low heat until it is lukewarm, do not let the sauce boil. In the microwave: Place the sauce in a suitable bowl, cover and heat for 1 minute at 500W. Stir well before serving.
Ingredients: rapeseed oil, water, 7.6% pasteurized free-range chicken yolk, 5% concentrated butter (MILK), vinegar, sugar, onion, salt, 1% white wine, 1% tarragon, 0.5% chervil, MUSTARD seed, thickener: E415, E412, preservative: E202, food acid: E330, natural aroma, herbs and spices, antioxidant: E385.
Nutritional values
Deze waarden gelden voor het onbereide product.
| Soort Per 100 Milliliter RI* |
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| Energie 167 kJ (40 kcal) |
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| Vet 1.5 g |
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| waarvan verzadigd 1 g |
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| Koolhydraten 2.8 g |
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| waarvan suikers 2.8 g |
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| Eiwitten 3.7 g |
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| Zout 0.07 g |
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| Vitamine B12 / Cyano-Cobalamine 0.46 µg 18% |
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| Calcium 119 mg 15% |
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| * DRI= dagelijkse referentie-inname. |
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