Béarnaise sauce
| Cooking Time: | 15 minutes |
| Serving Suggestion: | Serve with steak. |
| Prep Time: | 15 minutes |
Ingredients
- 300g butter
- 4 Tbsp white wine vinegar
- 4 shallots, chopped
- 1 tsp dried tarragon
- a pinch sea salt, plus extra to taste
- Black pepper, freshly ground
- 4 free-range egg yolks
- 1 tsp lemon juice (about 3 small lemons)
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Cooking Instructions
- Melt the butter in a saucepan over a low heat, until it starts to foam. Take care to not let it burn.
- Remove from the heat and set aside for a few minutes. Pour through a very fine sieve and discard the milk solids left in the sieve.
- Pour the vinegar into a saucepan and add the shallots, tarragon and salt to taste. Heat until the liquid has reduced by half. Strain and set aside to cool.
- Lightly beat the egg yolks with 1 tsp of water. Stir the egg-yolk mixture into the cooled vinegar and add the lemon juice.
- Pour the mixture into a glass bowl over a saucepan of simmering (not boiling) water, making sure the bottom of the bowl does not touch the water.
- Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume. Make sure the water in the saucepan doesn’t boil - this will prevent the sauce from splitting.
- Remove from the heat and slowly pour in the butter in a steady stream, whisking continuously until the mixture is thick and smooth.
- Season to taste with salt and black pepper.
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