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French Bearnaise Sauce

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Ingredients
  Tarragon vinegar 60 Milliliter (4 tablespoons)
  Peppercorns 6 , crushed
  Shallot 1 , chopped
  Bay leaf 1
  Egg yolks 3
  Butter 4 Ounce, melted and cooled (125 gram)
Directions

Simmer the vinegar, peppercorns, shallot and bay leaf together until the liquid is reduced by half.
Strain and cool.
Beat the egg yolks lightly in the top of a double boiler over simmering water.
Gradually stir in the strained vinegar.
Add the butter, in small pieces, stirring constantly until the sauce thickens.
Season with salt and pepper.

Recipe Summary

Method: 
Boiled
Dish: 
Sauce

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