Recipe Café de Paris bearnaise
Ingredients
- 200g Macphie Hollandaise Sauce
- or Macphie Hollandaise Sauce made with Free Range Egg
- 100g butter
- 2 tbsp shallots
- 1 garlic
- 3 anchovy fillets
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 1 tsp Dijon mustard
- 1 tsp curry powder
- 1/2 tsp paprika
- Salt and pepper
- 2 tsp tarragon
- 2 tsp parsley
Method
Warm the Macphie Hollandaise Sauce and add in the melted butter, diced shallots, finely minced garlic, finely chopped anchovy fillets, lemon juice, Worcestershire sauce, tomato ketchup, Dijon mustard, curry powder, paprika, salt, pepper and finely chopped tarragon and parsley together.
Cook out for a further 5 minutes for the sauce to infuse.
Serve with your seared steak or venison and chips.
