Image of a recipe for Bearnaise Sauce

Quite similar to Hollandaise, Bearnaise sauce is used with steak, fish or chicken.

Nicolas

6 servings

Category: Sauces

Origin: France

Difficulty: Normal

Price: Bon marché

preps: 10 minutes

cooking: 20 minutes

temperature: Celcius


Step - 1

Black Pepper

1 pinch Black Pepper

Butter

2/3 cup Butter

Eggs

3 whole Eggs

Parsley

2 tbsp Parsley

Salt

1 pinch Salt

Shallot

2 whole Shallot

Tarragon

1 tbsp Tarragon

White Wine

1/4 cup White Wine

Wine Vinegar

1/4 cup Wine Vinegar

1 - Boil the vinegar, white wine, shallots and herbs, add salt and pepper, over moderate heat until there are 3 tablespoons of sauce remaining, for 10 to 15 minutes.

2 - Beat the egg yolks. Mix with wine and vinegar mixture, beat. Add 1 tablespoon of butter. Cook over low heat for 5 minutes max. Do not let the sauce boil.

3 - Melt 1/2 cup of butter. Then add the melted butter to the mixture and beat. Add parsley or tarragon and beat while cooking over low heat for 5 minutes max in step 3.