The rich Bernese sauce (Bearnaise) is a classic French made with vinegar, wine, cream and echallots. It is delicious to accompany a beef filet.
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Ingredients10 portions
Preparation
Mix all the ingredients except the cream in a small pot and cook over medium heat until it starts to boil. Let it boil for 2 minutes.
Strain the mixture to remove the chopped echallot and return to the pot. Add the sour cream and cook for 1 more minute.
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