James had never made a Béarnaise before, and it’s daunting. He just brought Thomas Keller’s French Laundry Cookbook home (finally, he says) and the first two things he did were poach the perfect egg and master sauce Béarnaise on his first try.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
6 years ago
Asparagus/Béarnaise/New York Steak/steak
Previous Post Next post
Blog at WordPress.com.