Béarnaise Sauce Recipe
An easy béarnaise sauce that you will love.
Equipment
Ingredients
- 3 egg yolks
- 200 g Butter
- 2 small grey eschalot or shallot onions
- 4 tablespoons of dry white wine *
- 3 tablespoons of white wine vinegar
- 3 tablespoons of fresh tarragon finely chopped
- 1 tablespoon of freshly grated pepper
- Pinch of salt
- Pinch of fine herbs eg. chervil or parsley (optional)
- Pinch of espelette or cayenne pepper (optional)
Instructions
- Peel and chop the shallots into fine pieces.
- Wash and remove the leaves from the herbs. Chop the tarragon and chop the chervil.
- Combine the the minced shallots and herbs in the vinegar and white wine in a small heavy-bottom saucepan.
- Cook at a low temperature, until the liquid is reduced (around 7-10 minutes).
- Melt the butter until it is runny in the microwave.
- Remove from the saucepan from the heat and wait a few minutes.
- Add the 2 yolks and whisk.
- Return to low heat and mix constantly to air into the béarnaise. Be careful and keep at low temperature so that the egg yolks don't cook.
- Add the melted butter and whisk vigorously.
- Season to your liking with salt, pepper, and any herbs.
- Serve immediately while warm.
Notes
* If you are preparing the béarnaise for children or people who don't drink alcohol, you way want to substitute wine with the same amount of lemon juice.
Nutrition
Serving: 1gCalories: 421kcalCarbohydrates: 3gProtein: 3gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 14gTrans Fat: 2gCholesterol: 246mgSodium: 364mgFiber: 1g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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