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Béarnaise Sauce

@arecipe.bsky.social

Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.

Ingredients

  • 30 ml (2 tablespoons) tarragon vinegar
  • 30 ml (2 tablespoons) sherry vinegar or dry white wine
  • 1 shallot, finely chopped
  • 2 egg yolks
  • 75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)
  • Salt
  • Cayenne pepper to taste
  • 1 tablespoon freshly-chopped tarragon
  • 1 tablespoon freshly-chopped parsley

Instructions

  1. 1
    Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
  2. 2
    Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
  3. 3
    Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
  4. 4
    Season and serve.
Category
Side Dishes

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:B%C3%A9arnaise_Sauce