In part 4 of Steak Frites – Mastering the Cuts, an empathetic Henry Harris of Racine feels the pain of any cook, home or professional, who’s experienced béarnaise anxiety syndrome. He explains how to save a split béarnaise. Unfortunately, his advice will of no help to any unlucky diner who is served a curdled, runny or broken sauce at a restaurant.
#steakfrites video 4: beating béarnaise anxiety syndrome
11 March 2010 By Leave a Comment
About Daniel YoungDaniel Young, the "young" in young&foodish, made his name following the food scene in New York and Paris as newspaper critic and cookbook author. Now he leads the action as creator and host of event nights in London.
