Béarnaise Sauce
recipe
Béarnaise Sauce
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The perfect accompaniment to steak and chips, Béarnaise is also a ‘mother sauce’ from which you can create delicious variations
Ingredients
- 2 shallots, finely chopped
- 6 tbsp tarragon vinegar (or white wine vinegar)
- 10 peppercorns, lighly crushed
- small bunch fresh tarragon
- 4 medium egg yolks
- 250g butter, softened
- salt
Serves:
6
Preparation:
5
Cook Time:
15
Total Time:
20min
Directions
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- In a small sauce- or milk-pan, put the shallots, vinegar, peppercorns and about or stalks of tarragon. Bring to the boil and reduce to or tablespoons.
- Place a glass or ceramic bowl snugly over a pot of simmering water (the bowl should not touch the water) and drop in the egg yolk. Then whisk in the vinegar, holding back the shallots and tarragon stalks with a spoon or strainer (don't worry if some bits of shallot or peppecorn slip through).
- Once the vinegar has incorporated, whisk in the butter, about g at a time, until the sauce reaches the desired glossiness and consistency. Never let the temperature get too high. Taste and season if required. Serve immediately.
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