Béarnaise Butter Sauce

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Ingredients for 1 litre
  • 250 g QimiQ Cream Base
  • 250 ml Water
  • 500 g Butter
  • 65 g QiQ Base for Butter Sauce
  • 15 ml Tarragon vinegar
Method
1.
Mix the QimiQ Cream Base (previously QimiQ Sauce Base), water and the QiQ Base for Butter Sauce with a whisk, bring to the boil and set aside.
2.
Add the butter and mix with a hand blender or whisk.
3.
Work in the tarragon vinegar.