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Member recipe

Bearnaise Sauce

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(1 ratings)

Member recipe by

Servings

Serves 4

Goes well with steak and burgers

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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.

Method

    1. In a saucepan, place the shallot, half the tarragon, the vinegar and 3 tablespoons of cold water.
    2. Simmer gently until the liquid has reduced by half.
    3. Place the egg yolks in a liquidiser and add the shallot mixture. Blend until smooth.
    4. In a saucepan, melt the butter until it is bubbling.
    5. 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. .

Comments, questions and tips

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wenvoeguy
2nd Jul, 2016
Made this to go with fillet steak (from Lidl - and very good it was) the recipe worked even though I reduced the quantity for 2.
rtbiscuit
19th Sep, 2011
4.05
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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TaniaTupper7
30th Apr, 2017
Strain the shallot mixture so that you only add the tarragon flavoured vinegar otherwise it makes the sauce to runny and it ruins the yellow colour and smooth texture of the sauce. I would also recommend a third less vinegar as this amount makes it quite strong depending how much you reduce it (you can always add more to taste or add extra lemon juice). I also added extra butter to make it more buttery and salt and pepper. You can reheat it using 500 watt power on your microwave in 20 second bursts then whisk it by hand.