Está en la página 1de 3

RECIPE NAME Bearnaise_____________ ____

DISH NAME
____________________________
BATCH SIZE
PORTION SIZE

QUANTITY____________ UNIT __________


QUANTITY_____100____ UNIT ____L_____

PRODUCT # DISCRIPTION

0648
1689
1305
1297
1270
0837
1601
1450
1384
0881
0839

DATE 18/03/01_

QUANTITY

UNIT SPECIAL INSTRUCTIONS

Eggs
20 Kg Yolks
White wine 33.34
L
Salt 160 G
Black pepper 53.34
G
Bay leaf 13.32
G
White Onion 3.733
Kg Sliced
Unsalted Butter
104.67 Kg
White wine vinegar 10 L
Lemon juice 93.33
ml
Tarragon 159 G Chopped
Parsley 147.3
g
Chopped

ADDITIONAL INFO

METHOD OF PREPARATION

1. Melt butter over dubble boiler to make clarified butter


2. Make a reduction using white wine, onion salt, bay leaf,
White wine vinegar, pepper corns, tarragon and parsley
reduce to one third
3. Over a dubble boiler, whisk egg yolks to firm and emulsion
And remove from heat
4. While whisking continuously, slowly add clarified butter and
White wine vinegar reduction
5. Add lemon juice and mix well

También podría gustarte