take it off the fire and keep on
stirring; the sauce is served tepid,
and is at its best with grilled
tournedos, but can be used with
many other dishes. A very little
finely chopped tarragon is stirred
in before serving.
If all precautions fail and the
sauce curdles, it can sometimes be
brought back again by the addition
of a few drops of cold water, and
vigorous stirring; if this fails put
the sauce through a fine sieve, add
another yolk of egg and stir again.
The addition of a quarter of its
volume of concentrated tomato
purée to the béarnaise makes sauce