{"id":268,"date":"2017-02-26T15:19:44","date_gmt":"2017-02-26T14:19:44","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=268"},"modified":"2017-02-26T15:19:44","modified_gmt":"2017-02-26T14:19:44","slug":"sauce-bearnaise","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2017\/02\/26\/sauce-bearnaise\/","title":{"rendered":"Sauce b\u00e9arnaise"},"content":{"rendered":"

Ingr\u00e9dients<\/h3>\n

1 grosse \u00e9chalote hach\u00e9e
\n2 cuill\u00e8rs \u00e0 soupe d’estragon hach\u00e9
\n2 cuill\u00e8res \u00e0 soupe de cerfeuil hach\u00e9
\n1 brin de thym
\n1 petite feuille de laurier
\n5cl de vinaigre
\n5cl de vin blanc
\n2 jaunes d’\u0153uf
\n125g de beurre
\nUn peu de jus de citron
\nPoivre
\nSel<\/p>\n

Proc\u00e9d\u00e9<\/h3>\n
    \n
  1. Chauffez dans une petite casserole \u00e0 fond \u00e9pais l’\u00e9chalote hach\u00e9e, \u00a0une cuill\u00e8re \u00e0 soupe d’estragon, une cuill\u00e8re \u00e0 soupe de cerfeuil,le brin de thym, la petite feuille de laurier, les 5cl de vinaigre , les 5cl de vin blanc, le sel et le poivre.<\/li>\n
  2. Faire r\u00e9duire de 2\/3 de volume<\/li>\n
  3. Laissez ti\u00e9dir.<\/li>\n
  4. Ajouter les deux jaunes d’\u0153uf battus avec une cuill\u00e8re \u00e0 soupe d’eau en fouettant \u00e0 feu doux.<\/li>\n
  5. Quand les jaunes ont epaissi, ajoutez 125g de beurre par petits morceaux tout en fouettant sans arr\u00eat.<\/li>\n
  6. Versez un peu de jus de citron pour acidifier la sauce.<\/li>\n
  7. terminez avec le reste d’estragon et de cerfeuil.<\/li>\n<\/ol>\n

    nota : il ne faut jamais r\u00e9chauffer une b\u00e9arnaise.<\/p>\n","protected":false},"excerpt":{"rendered":"

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