Bearnaise Sauce
- Preparation and cooking time
- Total time
- More effort
- Serves 4
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.
- 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
- STEP 1In a saucepan, place the shallot, half the tarragon, the vinegar and 3 tablespoons of cold water.
- STEP 2Simmer gently until the liquid has reduced by half.
- STEP 3Place the egg yolks in a liquidiser and add the shallot mixture. Blend until smooth.
- STEP 4In a saucepan, melt the butter until it is bubbling.
- STEP 5With 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.
- STEP 6.
