Bearnaise Sauce
This recipe guides you through creating a luxurious Béarnaise sauce. With the delicate flavors of shallots, tarragon, and white wine vinegar dancing together in a velvety emulsion, this sauce elevates your dishes with its rich and tangy profile. This delectable sauce is perfect for drizzling over your favorite meats, vegetables, or eggs, adding a touch of elegance to every bite.
— Constant Cookbook
Ingredients
- 1 small shallot, finely chopped
- 1 pack fresh tarragon, finely chopped
- 3 tbsp white wine vinegar
- 2 medium egg yolks
- 100g unsalted butter
- Squeeze of lemon juice
- Salt
- Freshly ground black pepper
- In a saucepan, place the shallot, half the tarragon, the vinegar and 3 tablespoons of cold water. Simmer gently until the liquid has reduced by half.
- Place the egg yolks in a liquidiser and add the shallot mixture. Blend until smooth. In a saucepan, melt the butter until it is bubbling. With the liquidiser on, carefully pour in the hot butter a little at a time to form a thick, yellow sauce. Taste and adjust seasoning. Add a squeeze of lemon juice and stir in the remaining tarragon. Pour into a warm sauce jug.
Instructions
- In a saucepan, place the shallot, half the tarragon, the vinegar and 3 tablespoons of cold water.
- Simmer gently until the liquid has reduced by half.
- Place the egg yolks in a liquidiser and add the shallot mixture. Blend until smooth.
- In a saucepan, melt the butter until it is bubbling.
- With the liquidiser on, carefully pour in the hot butter a little at a time to form a thick, yellow sauceTaste and adjust seasoning. Add a squeeze of lemon juice and stir in the remaining tarragon. Pour into a warm sauce jug.
- .
Yield
Serves 4
Comments
No comments found.