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Recipe : ** Traditional Béarnaise Sauce

Traditional Béarnaise Sauce
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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:
             

Categories

Recipe's Ingredients

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  • 3 egg yolks, at room temp.
  • 2 tablespoons dried tarragon
  • 1 teaspoon chopped shallots
  • 3 peppercorns
  • salt to taste
  • 250 g clarified butter at room temp
  • 60 ml tarragon vinegar

  • Recipe preparation steps

  • 1
    Cook egg yolks in top of a double boiler over simmering water on medium heat, whipping constantly until tripled in volume.
  • 2
    Remove from heat and whip in butter, a little at a time, until all is used.
  • 3
    In a separate saucepan, combine vinegar, tarragon, shallots and peppercorns and cook until reduced by at least half.
  • 4
    Strain the reduction into the egg mixture, squeezing the tarragon to extract all the liquid. (There should only be a small amount, about 1 tablespoon). Stir until well blended. Place container in a pan of warm, not hot, water until serving time.
  • Ready !