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 written and produced for entertainment purposes only.