Cold béarnaise sauce
Cold bearnaise sauce
Cold bearnaise sauce only takes a moment to stir together. The sauce has a wonderful taste of bearnaise combined with the fresh, creamy creme fraiche. The cold sauce is made by stirring creme fraiche with finely chopped tarragon. The spice that most of us most of all associate with bearnaise. In addition, it is flavored with bearnaise essence. It can be found in most supermarkets, and is a quick way to give an authentic taste of bearnaise. If you are brave enough, you can also try making a homemade bearnaise essence. Boil 1 dl white wine vinegar, 1 dl white wine, 1 handful of finely chopped tarragon and 1 finely chopped shallot to about 1 dl essence in a small saucepan.
TIP: also try making sandwiches with roast beef, where you can replace the remoulade with cold bearnaise sauce if you want a delicious upgrade of the classic
Serving suggestions for bearnaise dip
The delicious cold sauce tastes wonderful with a classic roast and baked root vegetables. For example, try serving it with a pink and tender roast beef. along with crispy and colorful root vegetable fritters. The root vegetables simply need to be cut into sticks, tossed in olive oil and salt before cooking in the oven for about 40 minutes at 175 degrees. This means that they need to go into the oven about 20 minutes before the roast beef, and then it's served in less than an hour!
