暢談世界文化:13 情迷法蘭西-- 法國美食 (1/2)

I'm starting a new course, French cuisine, do you think you could help me? Of course! I'm French, so I know all about French cooking. I want to start with the basics. What is a bearnaise sauce? Well, it's a butter based sauce with added egg yolk with the distinct flavoring of tarragon, shallots, and chervil. So, it comes from the mayonnaise family, right? Yes, just like Hollandaise sauce. Every time I try to make it, it ends up lumpy. I never know why, what am I doing wrong? It's a difficult sauce to perfect because it requires special attention to avoid separation and curdling. When prepared properly, it is a smooth, creamy sauce. So what can I do to stop it from going lumpy? If you follow the usual recipe, egg, butter, white wine vinegar, tarragon, shallots, and chervil, you shouldn't go wrong. And should I whisk it constantly? Yes, that's why you keep getting your problem with lumps.