Bearnaise Sauce
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
62
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
White Wine1 cup
Champagne Vinegar4.5 tsps
Tarragon (chopped fresh)4 large
Egg Yolk1.5 tsps
Chervil (chopped fresh)1
SaltDirections:
1
Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons
2
Set aside to cool
3
Beat the egg yolks with 2 tablespoons water over low heat for about 2 to 3 minutes or until they become thick and foamy
4
Add the butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume
5
Add the cooled shallot mixture, chervil, and the remaining tarragon
6
Season with salt and pepper, and stir to combine