Bearnaise Sauce (The Best)
Bearnaise Sauce (The Best)
Rating: (1 rated)
  • 1/4 cup (60 ml) white wine vinegar
  • 1/2 cup (125 ml) white wine
  • 2 shallots, chopped
  • 1 sprig fresh tarragon
  • 4 egg yolks
  • 3/4 cup (180 ml) butter, melted and cooled
  • 1 tablespoon (15 ml) chopped fresh tarragon
  • Salt and pepper
  • Preparation
  • In a saucepan, bring the vinegar and wine to a boil with the shallots and tarragon sprig. Season with pepper. Reduce until only about 45 ml (3 tablespoons) of liquid remains. Strain.
  • In a bowl over a saucepan of simmering water, with a whisk, beat the vinegar reduction and egg yolks until thick and foamy.
  • Remove from the double boiler. Off the heat, drizzle in the butter, whisking constantly. Add the chopped tarragon. Adjust the seasoning. If the sauce seems too thick, whisk in a little hot water. Keep at room temperature and just before serving, place back on the double boiler, whisking for just a few seconds, to warm it up.
  • Description
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