Sauce
Béarnaise Sauce
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Sign in| Sauces Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.
Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 30 ml (2 tablespoons) tarragon vinegar
- 30 ml (2 tablespoons) sherry vinegar or dry white wine
- 1 shallot, finely chopped
- 2 egg yolks
- 75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)
- Salt
- Cayenne pepper to taste
- 1 tablespoon freshly-chopped tarragon
- 1 tablespoon freshly-chopped parsley
Method
- Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
- Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
- Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
- Season and serve.