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Bearnaise Sauce

Western.Chefs's picture
Ingredients
  Tarragon 1 Teaspoon, chopped
  Tarragon 1 Teaspoon, freshly chopped (Little Required)
  Pepper To Taste, milled
  Pepper To Taste, freshly milled
  Shallot 1
  White wine vinegar 1 Tablespoon
  Water 2 Tablespoon
  Egg yolks 2
  Melted butter 1 Ounce (25 Gram)
  Salt 1 Pinch
  Lemon juice 1 Tablespoon
  Lemon 1⁄2 , juiced
  Parsley 1 Teaspoon
  Fresh parsley 1 Teaspoon
Directions

GETTING READY
1) Finely chop the shallot.

MAKING
2) In a small saucepan, place the tarragon, a generous seasoning of pepper, chopped shallot and vinegar.
3) Heat the pan gently until vinegar is boiled away, but take care not to burn shallots.
4) Add water to the hot pan and then the egg yolks.
5) Over gentle heat, whisk the egg yolks until the mixture is frothy and thick.
6) Remove the pan from heat and add the melted butter.
7) Season the sauce with salt as per taste and add lemon juice and chopped parsley.
8) If desired, the pan containing the sauce can be kept on a large roasting tin with simmering water to keep the sauce warm until served.

SERVING
9) Serve this sauce as a steak accompaniment.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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