egg yolk separation - How to make Béarnaise sauce, Grow 40, Restaurant, North Laine, Brighton

How to make Béarnaise sauce

We visit the talented Mickael – formerly at Grow 40 in Brighton’s North Laine – as he introduces the technique of making an outstanding Béarnaise sauce.

Ingredients included shallots, tarragon, white wine, vinegar, egg yolks and a bit of tlc in the preparation.

Served with halibut.

Delicious!

Chef Mickael - How to make Béarnaise sauce, Grow 40, Restaurant, North Laine, Brighton

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