Bearnaise sauce recipe: Difference between revisions
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The classic [[French]] [[Sauce|sauce]] made of [[Clarified butter|clarified butter]] and [[Egg yolks|egg yolks]] flavoured with [[Tarragon|tarragon]] and [[Shallots|shallots]]. | |||
The perfect [[Accompaniment|accompaniment]] for steaks and [[Fish dishes|fish dishes]]. | |||
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====Best recipe review==== | |||
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''<span class="reviewTitle">A classic sauce</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.2</span>/5</span> | |||
<span class="reviewDesc">No much else to say about it.</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/tarragon|#tarragon]] [[Special:Search/butter|#butter]] [[Special:Search/bearnaisesaucerecipe|#bearnaisesaucerecipe]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/eggyolks|#eggyolks]] [[Special:Search/shallots|#shallots]] [[Special:Search/sauce|#sauce]] [[Special:Search/diced|#diced]] [[Special:Search/accompaniment|#accompaniment]] [[Special:Search/gravy|#gravy]] [[Special:Search/french|#french]] | ||
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Latest revision as of 09:23, 22 December 2021
The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots.
The perfect accompaniment for steaks and fish dishes.
| Bearnaise sauce recipe | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 453 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 7th November 2012 |
|
Best recipe reviewA classic sauce 4.2/5 No much else to say about it. The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons tarragon vinegar
- 1 large banana shallot, peeled and finely diced
- 3 free-range egg yolks
- 225g (8oz) butter, melted
- sea salt and freshly ground black pepper
- 2 tablespoons tarragon leaves, finely chopped
- 1 tablespoon chervil leaves, chopped (optional)
Method
- Add the tarragon vinegar and chopped shallots to a small pan and bring to the boil.
- Reduce the heat and lower to a simmer.
- Reduce the liquid by half.
- Strain the vinegar into a Pyrex-type bowl and add the egg yolks.
- Place the bowl over a pan of simmering water and whisk the mixture to mix the eggs.
- While constantly whisking, gradually add the melted butter.
- Keep whisking until the butter is combined.
- Season add add the chopped herbs.
Serving suggestions
Leave the sauce in the bowl to keep warm until ready to serve.
Serve in a gravy boat.
See also
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