Bearnaise Sauce

Russ Myers

By
@Beegee1947

Béarnaise is a traditional sauce for steak


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Comments:

Serves:

1 Cup

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3 Tbsp
wine vinegar
1 tsp
finely chopped shallots, or green onion
4
peppercorns, crushed
bouquet garni of a few tarragon and chervil leaves
1 Tbsp
cold water
4
egg yolks
1/2 c
butter, room temperature
salt to taste
1 tsp
minced fresh tarragon or 1/4 teaspoon dried tarragon, crushed

Directions Step-By-Step

1
In a saucepan, combine wine vinegar, shallots, peppercorns, and bouquest garni.
Simmer till liquid is reduced to half.
Strain; add cold water to herb liquid
2
Beast egg yolks in top of double boiler( not over the water )
Slowly add herb liquid.
Add a few tablespoons butter to egg yolks, placing over ( not touching ) boiling water
3
Cook and stir till butter melts and sauce starts to thicken.
Continue adding butter and stirring till all has been used and sauce is smooth as thick cream.
4
Remove from heat.
Salt to taste
Add tarragon.
Stir well.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy