Bearnaise sauce recipe: Difference between revisions
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|description=The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots. The perfect accompaniment for steaks and fish.. | |description=The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots. The perfect accompaniment for steaks and fish.. | ||
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|DatePublished=7th November 2012 | |||
|Author=Chef | |||
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|Servings = Serves 4 | |Servings = Serves 4 | ||
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| 2 tablespoons [[Tarragon|tarragon]] leaves, finely chopped | | 2 tablespoons [[Tarragon|tarragon]] leaves, finely chopped | ||
| 1 tablespoon [[Chervil|chervil]] leaves, chopped (optional) | | 1 tablespoon [[Chervil|chervil]] leaves, chopped (optional) | ||
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* [[Bearnaise sauce (TM)|Bearnaise sauce recipe for a Thermomix]] | * [[Bearnaise sauce (TM)|Bearnaise sauce recipe for a Thermomix]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:French recipes]] | [[Category:French recipes]] | ||
Revision as of 09:31, 3 May 2015
| Bearnaise sauce recipe | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 7th November 2012 |
The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots.
The perfect accompaniment for steaks and fish dishes.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons tarragon vinegar
- 1 large banana shallot, peeled and finely diced
- 3 free-range egg yolks
- 225g (8oz) butter, melted
- sea salt and freshly ground black pepper
- 2 tablespoons tarragon leaves, finely chopped
- 1 tablespoon chervil leaves, chopped (optional)
Method
- Add the tarragon vinegar and chopped shallots to a small pan and bring to the boil.
- Reduce the heat and lower to a simmer.
- Reduce the liquid by half.
- Strain the vinegar into a Pyrex-type bowl and add the egg yolks.
- Place the bowl over a pan of simmering water and whisk the mixture to mix the eggs.
- While constantly whisking, gradually add the melted butter.
- Keep whisking until the butter is combined.
- Season add add the chopped herbs.
Serving suggestions
Leave the sauce in the bowl to keep warm until ready to serve.
Serve in a gravy boat.
See also
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