Bearnaise Sauce
Course: SaucesCuisine: FrenchDifficulty: MediumServings
200
MlPrep time
10
minutesCooking time
10
minutesCalories
171
kcalTotal time
20
minutesBéarnaise Sauce is made of clarified butter emulsified in egg yolks and white wine vinegar and flavoured with herbs. It derives from one of the five mother sauces in French culinary art, “Hollandaise Sauce”
Ingredients
40 ml white wine vinegar
10 ml lemon juice
20 g tarragon chopped
2 shallots finely chopped
3 egg yolks
200 g butter clarified
salt
pepper
Directions
- Make a reduction by boiling the white wine vinegar, lemon juice, half the tarragon and the shallots until reduced by half. Strain and allow to cool
- Clarify the Butter
- Place the butter in a small saucepan over a medium heat and allow to completely melt down, do not allow to boil
- Once the butter has completely melted and the milk solids have risen to the top, gently spoon off the white milk solids and discard
- Now ladle out the clarified butter to a clean bowl or measuring jug leaving the water in the bottom of the saucepan
- Mix together the egg yolks and the cooled reduction in a glass bowl, place over a bain-marie, making sure the bottom of the glass bowl is not touching the water and whisk until the mixture is thick and able to coat the back of a spoon **See notes
- Remove from the heat and slowly start to drizzle in the butter whisking all the time until all the butter is incorporated
- Add the remaining tarragon and season with salt and pepper
Recipe Video
Notes
- You can use Bearnaise sauce as an accompaniment to almost anything, serve over forms of, salmon, steak, asparagus, eggs.
