Béarnaise sauce

Name: Béarnaise sauce
Prep time: 10 min
Total time: 10 min
Yield: serving
Cuisine: Condiments
Ingredients: 190 g butter melted; 20 ml vinegar white; 4 ml tarragon; 1 ml salt; 2 eggs just the yolks; cayenne pepper; lemon juice

Prep: 10 mins

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By Food24 February 22 2019

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Ingredients (7)

190 g	butter — melted
20 ml	vinegar — white
4 ml	tarragon
1 ml	salt
2	eggs — just the yolks
	cayenne pepper
	lemon juice

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Method:

In a small saucepan combine the white wine vinegar, tarragon and 20ml water, salt and pepper and cook the mixture over high heat until it is reduced to 10ml.

Remove from the heat and add 10ml cold water.

Place in a blender, add egg yolks and blend until thick and creamy.

When all the butter has been incorporated, season correctly with lemon juice, salt and cayenne pepper. If too thick, add a drop of hot water.

Serve immediately or serve at room temperature.

To keep warm, place in a wide thermos or keep over a lukewarm bain-marie – be careful, the sauce can split.

Recipe reprinted with the permission of The Hussar grill.