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Bearnaise sauce
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Versatile French sauce for all dishes - meat, fish, eggs, veggies.
Ingredients:
  • 40.00 ml tarragon vinegar*
  • 40.00 gm white wine
  • 2 eschalots, chopped
  • 20.00 ml chopped fresh tarragon
Instructions:
  • In a saucepan, combine 2 tablespoons of tarragon vinegar, 2 tablespoons of white wine, and 2 chopped eschalots. Cook over medium heat until the liquid reduces to 1 tablespoon. Strain the mixture into a heatproof bowl and let it cool slightly. Proceed with the hollandaise method (refer to related recipe), skipping the lemon juice and stirring in 1 tablespoon of chopped fresh tarragon at the end.

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