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Bearnaise sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Indulge in the rich and classic French bearnaise sauce, a versatile complement to any dish.
Ingredients:
  • 1 tsp dried tarragon
  • 2 medium eschallots, finely chopped
  • 2 black peppercorns
  • 40.00 ml red wine vinegar or white wine vinegar
  • 150ml white wine
  • 3 egg yolks
  • 250g unsalted butter, cubed, chilled
  • 1/2 lemon, juiced
  • 1/4 tsp cayenne pepper
  • 20.00 ml chopped fresh tarragon
Instructions:
  • Combine the dried tarragon, eschallots, peppercorns, vinegar, and wine in a saucepan.
  • Bring the mixture to a boil, then simmer on medium heat for 5 minutes until it thickens into a syrupy consistency. Strain the mixture into a heatproof bowl, discarding the solids, and allow it to cool.
  • Combine egg yolks with a tablespoon of chilled water until smooth. Set a bowl with the mixture over simmering water, making sure it doesn't touch the water. Whisk the mixture until fluffy and doubled in volume.
  • After straining through a fine sieve, gently place the bowl back on top of the saucepan over very low heat with a small amount of water.
  • Add the butter slowly, ensuring each piece is fully melted before adding more. Once the mixture thickens, add 2-3 pieces of butter at a time.
  • Take the pot off the stove. Add salt, pepper, lemon juice, and cayenne pepper. Mix in the chopped fresh tarragon.

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