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Béarnaise Sauce
Béarnaise Sauce is a traditional French recipe for classic sauce of a mix of white wine, tarragon vinegar, shallots and herbs cooked down in a bain-marie (double boiler) before being mixed with egg yolks and butter into a thick and creamy sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Béarnaise Sauce.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesHerb RecipesFrench Recipes
This is one of the classic
French sauces that can be thought of as a slightly more complex version of Hollandaise sauce that's typically served with meat.
Ingredients:
120ml white wine
2 tbsp
tarragon vinegar
1 tbsp shallots, finely chopped
2 peppercorns, crushed
2 sprigs of
tarragon, chopped
1 sprigs of
chervil, chopped
3 egg yolks
180g butter, melted
Method:
Combine the wine, vinegar, shallots, pepper and herbs in the top of a bain-marie (double boiler). Cook over direct heat until the liquid is reduced by half then take off the heat and allow it to cool. Place over hot water and, beating briskly, add the eggs and butter a third at a time. Continue beating steadily as the sauce thickens.
