Bearnaise Sauce

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• rtbiscuit

  19 September 2011

  rtbiscuit rated and commented on this recipe

  

  Really quick method for an easy sauce, have seen and done others that require you to melt and split the butter or to cook on a ban-marie etc. but this worked well. the only adaption i made was to give it a 30 sec buzz in the microwave on full power to cook the egg through properly. and then a good fork whisk in the pouring jug to smooth it all back out. it thickened up the sauce nicely and made it hot. but it didn't split etc.

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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.

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Difficulty and servings

Serves 4

Preparation and cooking times

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.

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