Béarnaise sauce
Béarnaise is a rich, thick, warm emulsion sauce, made with egg yolks, vinegar, and clarified butter.
EQUIPMENT (click pictures for details)
Ingredients
For the reduction:
- 1 tbsp chopped shallots
- 1 tbsp of fresh tarragon stems and leaves
- 1 tsp crushed black peppercorns mignonette
- 2 tbsp white wine vinegar or tarragon vinegar
- 2 tbsp dry white wine
For the béarnaise:
- 3 egg yolks
- 3 tbsp water
- 300 gr clarified butter
- 1 tsp freshly chopped tarragon
- 1 tsp freshly chopped chervil
Instructions
- Combine all ingredients for the reduction in a saucepan and cook until the liquid has evaporated.
- Place a bowl over a bain-marie and whisk the egg yolks together with the water and the reduction.
- Whisk continually until the mixture is thickened and it forms a ribbon. Do not overcook the yolks or they will lose their ability to emulsify the sauce.
- Keep whisking while gradually adding warm clarified butter into the bowl.
- Remove from the heat, season to taste and pass the sauce through a sieve.
- Add the freshly chopped tarragon and chervil to the béarnaise.
Notes
- The reduction has a very intense vinegar smell because of the base mixture which is made by cooking herbs and other ingredients in a liquid until complete evaporation.
Nutrition for 1 portion
Calories: 479kcalCarbohydrates: 2gProtein: 2gFat: 52gCholesterol: 226mgSodium: 7mgFiber: 1gSugar: 1gVitamin A: 183IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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