bearnaise sauce

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bearnaise sauce

bearnaise sauce

bearnaise sauce
bearnaise sauce

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2 egg yolks

5 tablespoons of white wine

3 tablespoons of wine vinegar

3 tablespoons fresh or dried tarragon

1 shallot, very finely chopped

150 g butter



Total Time: 30 min
Preparation time: 20 min
Cooking time: 10 min
In a pan, pour the white wine, vinegar and 2 spoonfuls of tarragon, salt, pepper and chopped shallot.
Cook +/- 10 minutes to reduce a little.
Remove from the heat and wait a few minutes. Add the 2 yolks and whisk.
Return to low heat and stir continuously to blend the bĂ©arnaise. Be careful, the egg yolks cook at 70°, so mix well and watch the cooking.
As soon as the sabayon is set, remove from the heat and add the cold butter cut into small pieces (piece by piece).
Mix well with a whisk.
Adjust the seasoning and add the remaining tarragon.

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