Béarnaise sauce is similar in preparation to hollandaise sauce and is also a perfect accompaniment to asparagus.
- Servings: 4
- Preparation time: 20 min.
- Cooking time: 5 min.
Ingredients
- 200 g butter
- 140 ml white wine
- 20 ml white wine vinegar
- 3 egg yolks
- 1 lemon
- 1/2 bunch fresh tarragon
- 1 shallot
- Olive oil
- 1 teaspoon black peppercorns
- Salt
- 1 pinch sugar
Preparation
- Wash and dry the tarragon, finely chop (leaves only), and freshly crush the peppercorns.
- Finely chop the shallot, heat in a pan with pepper and olive oil, then deglaze with white wine, vinegar, and lemon juice.
- Simmer the sauce gently until it has reduced by half, then let it cool in a bowl.
- Carefully melt the butter in a pan and let it cool.
- Heat water in a small pot to 70 degrees and maintain the temperature using a thermometer.
- Whisk the egg yolks in a small stainless steel bowl and add the reduced sauce through a sieve.
- Whisk the sauce over the heated water bath until creamy and add a pinch of sugar.
- Add a few drops of the liquid butter, then pour the rest into the mixture while stirring constantly.
- Whip the sauce until creamy and fold in the freshly chopped tarragon.
- Season to taste with salt and pepper and serve immediately.
- Enjoy!
- Out of season, you can substitute the fresh tarragon with 1 tsp of dried tarragon.
