Sauce Béarnaise — creamy sauce with tarragon
Which epicurian does not dream of the perfect Sauce Béarnaise? This powder, soluble in cold milk, containing egg, white wine and tarragon, can be used to prepare this challenging delicacy with remarkable ease.
The sauce is a classic with roast beef. However, it also refines other red and white meat, fish, vegetables and potatoes.
Tip: Pour the sauce over a cauliflower, and bake the dish in the oven - delicious!
Customer testimonials:
Tastes as good as homemade, but is much much easier and quicker to prepare. With roast beef… simply delicious.
Urs Giger, 8805 Richterswil
Ovo-lacto vegetable
piccolo can 180 g |
SFr. 17.90 |
|
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Preparation
for approx. 2 portions: Dissolve 2 tablespoons of powder (20g)
into 200ml of cold milk and bring it to a boil while stirring continuously. For a
classic Sauce Béarnaise: Add butter flakes just before serving.
Ingredients
Maize starch, lactose, vegetable oil and fat, iod. table salt, maltodextrine,
wheat flour, flavour enhancer (monosodium glutamate), yeast extract, whole
egg powder 6% (deep litter), white wine powder, milk protein, spices and dried
herbs (pepper extract, onions, tarragon 1% a.o.), acid (citric acid), thickener (guar
gum), flavour (soy). Without preservatives according to law.
Storage
Keep tin tightly closed. Protect powder from heat and humidity.
Notices
Made in Switzerland
