How to make Béarnaise sauce

We visit the talented Mickael 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.


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

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