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Béarnaise sauce


Béarnaise sauce

Ingredients 7
Servings makes one small jar
Time 10 mins

Ingredients

  • 190
    g
    butter - melted
  • 20
    ml
    white vinegar
  • 4
    ml
    fresh chopped tarragon or a pinch of dried tarragon
  • 1
    ml
    salt
  • 2
    egg yolks
  • cayenne pepper - to taste
  • lemon juice - to taste
 

Method

15 - 20 mins
 

 

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.

 

Read more on: sauce and dips
 

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