Bearnaise
A french butter sauce with vinegar and tarragon.
Servings 3 servings
Calories 599kcal
Ingredients
- 200 gr clarified butter
- 3 pcs egg yolks
- 3-4 tbsp vinegar sherry vinegar, white wine vinegar or estragon vinegar
- 3-4 tbsp white wine
- 1 pcs shallots
- 1 bunch tarragon
- 1 tsp lemon juice
- 1 bit of salt and pepper
- 1 pcs tarragon stalk
- 4 tbsp chervil
- 1 tsp lemon juice may be omitted
Instructions
- Put water, white wine vinegar, onion, chopped estragon stalk, salt and pepper into a saucepan and cook it until under half of the liquid is left.Let it cool a little and use a sieve to get a nice clear essence.
- Meanwhile melt the butter in another pot at low temperature. Use only the clarified butter after it all has melted.
- Heat the essence and egg yolks in a saucepan (or water bath) at very low heat and during constant whipping.Let the eggs thicken while whipping well. It takes about 2-3 min.
- Start by adding 1 tablespoon of butter while still whipping constantly. Then add one more and so on. Finally you will be able to add the butter in a thin stream while whipping.
- When the sauce is thick and fine, add the estragon, chervil, salt and pepper. Season with lemon if you want to
- If the sauce gets a bit too thick put in some cold water during constant whipping.Serve immediately.