Béarnaise Sauce


French cuisine is characterized by its sauces, even the first French chefs began experimenting in this direction and create - some of the best sauces with which every dish acquires a subtle flavor and airiness.
Bearnaise sauce is melted butter, a mixture of beaten egg yolks, acid base and all seasoned with herbs. As a precursor to Bearnais is considered the famous Hollandaise sauce. While in Bearnaise you add reduction of white wine, vinegar, dried tarragon, onion and pepper, the Hollandaise uses lemon juice instead.


Pesto Genovese

The traditional recipe for pesto comes from Italy and more specifically Genoa and contains garlic, fresh basil, pine nuts, crushed with olive oil and Parmigiano Reggiano cheese or Pecorino. The original method for making pesto is to crush the ingredients in stone or wooden pestle in order to achieve the necessary consistency.

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