Menu Enter a recipe name, ingredient, keyword...

Bearnaise Sauce

By

use on steak or rilled vegs

Google Ads
Rate this recipe 5/5 (1 Votes)
Bearnaise Sauce 0 Picture

Ingredients

  • 1/4 cup white wine
  • 1/4 cup white-wine vinegar
  • 1/4 cup finely chopped shallots
  • 2 tablespoons chopped fresh tarragon, divided
  • 3 large egg yolks
  • 1 stick of butter, cut into 8pieces
  • 1/2 teaspoon fresh lemon juice, or to taste

Details

Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small saucepan until liquid is reduced to 2 tablespoons.

Then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

Whisk in butter 1 piece at a time, adding each piece before the previous one has melted completely.

Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt and 1/2 teaspoon pepper (or to taste).

Review this recipe