How can we turn the wheel of fortune when everything goes down in flames? Let’s find out what making Béarnaise sauce can teach us about failure and success.

As I most recently have a little time, I was browsing on the internet yesterday. Trying to find new, interesting ideas, inspirational meals that I have never used before, to amaze my family with. Hunting for a while unfortunately couldn’t find lots of interesting things. Right before I wanted to give up on it, I came across this fabulous and easy treat simply by chance at Suncakemom. It seemed so tempting

on its snapshot, it called for prompt action.

It absolutely was easy to imagine the way it’s created, its taste and how much my husband is going to love it. Mind you, it is very simple to impress him in terms of cakes. Yes, I’m a lucky one. Or maybe he is.Anyways, I visited the page and followed the step-by-step instuctions that were coupled with nice graphics of the process. It really makes life quite easy. I can imagine that it’s a slight effort to shoot photographs in the middle of baking in the kitchen because you usually have gross hands so I pretty appreciate the time and energy she placed in to make this post and recipe easily followed.

With that in mind I’m encouraged to present my very own recipes in a similar fashion. Many thanks for the concept.

I was tweaking the initial formula create it for the taste of my family. I can mention it was a terrific success. They prized the flavour, the overall look and loved getting a sweet such as this during a busy workweek. They quite simply demanded even more, a lot more. Hence next time I’m not going to make the same miscalculation. I am gonna twin the volume to keep them pleased.

This Bearnaise sauce easy post was made possible by SunCakeMom

Pour white wine vinegar into the saucepan and heat it up. Alternatively use white wine or lemon juice with water.

Add the chopped up tarragon, chervil with the crushed black pepper and finely dice the shallot. Red onion can be used in place of the shallot as it is very similar in flavor, however red onion will color our sauce much more than shallot would do.

Stir fry until the vinegar reduced into about quarter of the original amount then reduce the heat.

On very low heat add the butter and let it melt somewhat.

Add the egg yolks.

Whisk until the sauce is thickened up. Use a high walled cooking pot or similar if an electric whisk will be used to emulsify the sauce.


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