Now that we’ve learned how to make our own Crème fraiche, it’s time to make some cold sauces like Béarnaise. The cold béarnaise sauce is delicious for barbecues. Suitable for both poultry and meat. Or why not as a creamy dressing for your salad. Sometimes I even use cold béarnaise when I make Eggs Benedict. You make it in a few minutes. Fast, smooth, easy and super tasty.
Of course, you can use bought Crème fraiche but I highly recommend that you make your own.
Cold Béarnaise sauce
The cold béarnaise sauce is delicious for barbecues. Suitable for both poultry and meat. Or why not as a creamy dressing for your salad.
Ingredients
- 200 ml Crème fraiche (6.7 fl.oz)
- 50 ml Mayonnaise (1.7 fl.oz)
- 3 tsp Vinegar white
- 1 Onion red small
- 3 tbsp Parsley
- 1 tsp Mustard
- 1 tsp Mustard powder Colman's
- 0,5 tsp Sugar white
- 3 tbsp Tarragon/Estragon dried
- Salt
- Pepper
Instructions
- Finely chop the onion and parsley.
- Add all the other ingredients and whisk it all together.
Notes
If you don’t have Coleman’s mustard powder, use 2 tsp of regular mustard or Dijon mustard.
Βon appétit
Βon appétit
