Béarnaise sauce

Recipe from: 10 September 2014
recipes, braai, sauce

Ingredients 7
Servings
Time
  • 10
    g
    tarragon, dried or fresh
  • 1/4
    cup
    shallots or red onion, finely chopped
  • 10
    ml
    white wine vinegar
  • 6
    egg yolks
  • 250
    g
    clarified butter, melted
  • salt and pepper
  • lemon juice
 

Method

 
In a saucepan combine the tarragon, shallots, and vinegar over a medium-high heat.

Bring to a simmer and allow to reduce by half.

Remove from heat and set aside to cool.

In a food processor blend the egg yolks and vinegar reduction together.

With the blender running, gradually add the butter in a slow steady stream until emulsified.

Season with salt, pepper and a squeeze of lemon juice.

Recipe reprinted with permission of Chef Pieter de Jager of Leopard’s Leap.
 

Read more on: sauce  |  checkers braai  |  recipes
 

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