You are here

Hot Bearnaise Sauce

French.Recipes's picture
Ingredients
  Egg yolk 1
  White wine 4 Tablespoon
  Mild vinegar/Wine vinegar 4 Tablespoon
  Chopped shallots 1 Teaspoon, to make about 5 tablespoonfuls of sauce: 8 tablespoonfuls of butter
  Chopped tarragon 1 , to make about 5 tablespoonfuls of sauce: 8 tablespoonfuls of butter
  Chopped chervil 1 Tablespoon, with a pinch of chervil and tarragon chopped together.
Directions

Bring to the boil in a saucepan the wine, vinegar, shallots, tarragon and chervil; reduce the liquid almost entirely to only about 1 1/2 tablespoonfuls by boiling so it evaporates.
Leave to get cold, then strain.
Now make the sauce with butter, the yolk of egg, and the strained liquor as in the recipe for Hollandaise Sauce ; that is, you use your spiced vinegar instead of lemon juice.The finishing touch is given by adding a pinch of tarragon and chervil chopped together.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Servings: 
4

Rate It

Your rating: None
4.19524
Average: 4.2 (21 votes)