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Recipe : ** One egg Béarnaise

One egg Béarnaise
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Course:
Sauce

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
I thought I knew all there was to know about béarnaise sauce until I spent a few weeks in a couple of kitchens in France and Switzerland that used it in quantity. I remember mincing a case of shallots in the kitchen in Marlenheim for the base for this sauce. The base was prepared in quantity and then packed in canning jars. These were refrigerated until needed for making the sauce for the day. The base is sufficiently acidic so that it will last a long time in a refrigerator. I just remove a spoonful or so from the jar whenever I need some.
 

Categories

Recipe's Ingredients

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  • 1 egg yolk
  • fine salt and freshly ground white pepper
  • fresh minced tarragon
  • butter
  • finely minced shallots
  • fresh chopped tarragon
  • 1½ tablespoons water
  • dry white vermouth
  • white wine vinegar
  • 50 g chilled, unsalted butter, diced

  • Recipe preparation steps

  • 1
    To prepare the sauce base, heat some butter in a saucepan over medium heat. Add the shallots, sprinkle lightly with salt, and sweat until soft.
  • 2
    Add enough vermouth to cover the shallots and an equal amount of vinegar. Increase heat to high, bring to a boil, reduce heat, and reduce the liquid almost totally. Add the tarragon and season with salt and pepper. Set aside to use immediately or can and refrigerate for later use.
  • 3
    Whisk the yolk and water together in a small saucepan. Place the pan over medium heat and whisk vigorously until airy and thick.
  • 4
    Whisk in the butter until incorporated and the sauce is thick and foamy. Season the sauce with salt and white pepper, add the tarragon, and a couple of spoonfuls of the base. If not serving immediately, keep barely warm.
  • Ready !