Chef at 09:23, 22 December 2021

2021-12-22T09:23:41Z

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{{#seo:
|title=Bearnaise sauce the classic French recipe using egg yolks
|titlemode=replace
|keywords=#tarragon #butter #bearnaisesaucerecipe #vinegar #eggyolks #shallots #sauce #diced #accompaniment #gravy #french
|hashtagrev=032020
|description=The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots. The perfect accompaniment for steaks and fish
}}

The classic [[French]] [[Sauce|sauce]] made of [[Clarified butter|clarified butter]] and [[Egg yolks|egg yolks]] flavoured with [[Tarragon|tarragon]] and [[Shallots|shallots]].

The perfect [[Accompaniment|accompaniment]] for steaks and [[Fish dishes|fish dishes]].
{{recipesummary
|TotalCalories = 1813
|PortionCalories = 453
|DatePublished=7th November 2012
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 25 minutes
|PrepTime = 10 minutes
|CookTime = 15 minutes
|Image = [[Image:Bearnaise sauce recipe.jpg|200px|alt=Electus]]

}}
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====Best recipe review====

''A classic sauce''

4.2/5

No much else to say about it.
[[User:TheJudge|The Judge]] 
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{{RecipeIngredients

| 3 tablespoons [[Tarragon|tarragon]] [[Vinegar|vinegar]]
| 1 large [[Banana shallot|banana shallot]], peeled and finely [[Diced|diced]]
| 3 free-range [[Egg yolks|egg yolks]]
| 225g (8oz) [[Butter|butter]], melted
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
| 2 tablespoons [[Tarragon|tarragon]] leaves, finely chopped
| 1 tablespoon [[Chervil|chervil]] leaves, chopped (optional)
}}
===Method===

{{RecipeMethod

| Add the [[Tarragon|tarragon]] [[Vinegar|vinegar]] and chopped [[Shallots|shallots]] to a small pan and bring to the [[Boil|boil]].
| Reduce the heat and lower to a [[Simmer|simmer]].
| Reduce the liquid by half.
| Strain the [[Vinegar|vinegar]] into a Pyrex-type bowl and add the [[Egg yolks|egg yolks]].
| Place the bowl over a pan of [[Simmering|simmering]] water and whisk the mixture to mix the [[Eggs|eggs]].
| While constantly whisking, gradually add the melted [[Butter|butter]].
| Keep whisking until the [[Butter|butter]] is combined.
| Season add add the chopped [[Herbs|herbs]].
}}
===Serving suggestions===
Leave the [[Sauce|sauce]] in the bowl to keep warm until ready to serve.

Serve in a [[Gravy|gravy]] boat.

==See also==
* [[Bearnaise sauce|Bearnaise sauce (article)]]
* [[Bearnaise sauce (TM)|Bearnaise sauce recipe for a Thermomix]]

{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Vegetarian recipes]]
[[Category:Egg recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/tarragon|#tarragon]] [[Special:Search/butter|#butter]] [[Special:Search/bearnaisesaucerecipe|#bearnaisesaucerecipe]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/eggyolks|#eggyolks]] [[Special:Search/shallots|#shallots]] [[Special:Search/sauce|#sauce]] [[Special:Search/diced|#diced]] [[Special:Search/accompaniment|#accompaniment]] [[Special:Search/gravy|#gravy]] [[Special:Search/french|#french]]
</code>

Bearnaise sauce recipe - Revision history

Chef at 09:23, 22 December 2021