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Bearnaise Sauce Recipe
An egg emulsion sauce, similar to Hollandaise, but based on a tarragon, shallot and vinegar reduction.
Ideal served with steak, lamb chops or 'butter-fried' flat mushrooms.
- 180g/6 oz butter, either melted or softened
- 3 tablespoons (45ml) white wine vinegar
- 3 tablespoons (45ml) cold water
- 10 peppercorns
- 2 small, or 1 big shallot, peeled and finely chopped
- a tablespoon of fresh tarragon leaves, or half the quantity of dried
- 4 medium egg yolks (freeze the whites for another use)
- a little salt
1. Boil the vinegar and water, with the, shallots, peppercorns and tarragon leaves - in a stainless steel saucepan - until reduced by half.
2. Strain the liquid into the top of a bain marie, squeezing it to extract all the flavour from the tarragon and shallots.
3. Allow to cool, slightly, then add the egg yolks, and a little salt.
4. Put the bain marie top over a bath of simmering water, making sure that there isn't any direct contact between the water and the egg container.
5. Start whisking with one hand, while slowly adding butter with the other. Only add more butter as the preceding piece has melted and been incorporated.
6. The mixture will start to thicken as it rises above blood temperature.
7. When all the butter has been used and the sauce is thick enough to coat the back of a spoon, remove from the heat.