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Recipe : **** Simple Béarnaise Sauce

Simple Béarnaise Sauce
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Course:
Sauce

Practical information

  • Prep time
    15 min
  • Cooking
    10 min
  • Ready in
    25 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Even if you've never made a bearnaise sauce before, our recipe will walk you through it with grace. The trick is to thicken the egg yolks in the reduced vinegar mixture over very low heat so that they doN°t scramble and add the butter slowly - in a thin stream - so it has a chance to emulsify with the yolks.
 

Categories

Recipe's Ingredients

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  • ¼ teaspoons kosher salt
  • ¼ teaspoons freshly-ground black pepper
  • 2 egg yolks
  • 1 stk unsalted butter melted
  • 1 tablespoon finely-chopped shallots
  • 1 tbl finely-chopped fresh tarragon divided
  • 90 ml white wine vinegar

  • Recipe preparation steps

  • 1
    In a small saucepan combine the vinegar, shallots, 1/2 tablespoon of the tarragon, salt, and pepper along with 1 tablespoon water. Bring to a simmer over medium heat and continue cooking until the mixture is reduced to 3 tablespoons Remove from the heat and allow to cool for a few minutes.
  • 2
    In a small bowl whisk together the egg yolks. Whisk 1 tablespoon of the vinegar mixture into the eggs. Pour the egg mixture into the saucepan with the vinegar mixture and whisk until smooth. Place the pan over low heat and whisk the mixture constantly until it thickens to the consistency of mustard. Then, immediately start drizzling the melted butter in a thin stream into the pan, whisking constantly, until the mixture reaches the consistency of thin mayonnaise. If at any time the sauce looks like it is separating, remove the pan from the heat and continue whisking to cool it down. Set the sauce aside at room temperature.
  • Ready !