Bearnaise Sauce

Russ Myers

By
@Beegee1947

Béarnaise is a traditional sauce for steak


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Rating:
★★★★★ 3 votes
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

Step-By-Step

1In a saucepan, combine wine vinegar, shallots, peppercorns, and bouquest garni.
Simmer till liquid is reduced to half.
Strain; add cold water to herb liquid

2Beast 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

3Cook 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.

4Remove 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