BearnaiseSauce

BearnaiseSauce
BearnaiseSauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    c white wine or tarragon vinegar

  • 1/4

    c white wine

  • 1

    Tbsp green onions,chopped

  • pinch of tarragon,chervil,thyme and a fragment of bay leaf

  • Salt and pepper

  • 3

    egg yolks

  • 1

    cup clarified butter

  • lemon juice

Directions

Place liquids in an enameled pan and add seasoning Cook to reduce to 2 Tbsps Strain into top of double boiler Add egg yolks,salt and pepper Blend together well Place over barely simmering water and on a low heat Now whisk or beat with a rotary beater until thick Start adding clarified butter bit by bit Scrape the insides of the dish with a rubber spatula from time to time making sure the whole mass is being mixed at all times The beating of the butter should take about 10 min-don't rush it Taste and adjust the seasonings The sharpness of the sauce may be accentuated with a squeeze of lemon juice or a dash of cayenne If it is ruined add,a little at a time,to a beaten egg yolk

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