Bearnaise sauce recipe: Difference between revisions
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|title=Bearnaise sauce recipe | {{#seo: | ||
|title=Bearnaise sauce the classic French recipe using egg yolks | |||
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|keywords= | |keywords=#tarragon #butter #bearnaisesaucerecipe #vinegar #eggyolks #shallots #sauce #diced #accompaniment #gravy #french | ||
|description=The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots. The perfect accompaniment for steaks and fish | |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 | |||
}} | }} | ||
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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 | {{recipesummary | ||
|TotalCalories = 1813 | |||
|PortionCalories = 453 | |||
|DatePublished=7th November 2012 | |DatePublished=7th November 2012 | ||
|Author=Chef | |Author=Chef | ||
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|CookTime = 15 minutes | |CookTime = 15 minutes | ||
|Image = [[Image:Bearnaise sauce recipe.jpg|200px|alt=Electus]] | |Image = [[Image:Bearnaise sauce recipe.jpg|200px|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">A classic sauce</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.2</span>/5</span> | |||
<span class="reviewDesc">No much else to say about it.</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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Latest revision as of 09:23, 22 December 2021
The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots.
The perfect accompaniment for steaks and fish dishes.
| Bearnaise sauce recipe | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 453 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 7th November 2012 |
|
Best recipe reviewA classic sauce 4.2/5 No much else to say about it. The Judge |
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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#tarragon #butter #bearnaisesaucerecipe #vinegar #eggyolks #shallots #sauce #diced #accompaniment #gravy #french