Homemade Bearnaise sauce

Homemade Bearnaise sauce

Based on 4 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1
shallots
5 g
tarragon
g
chervil
½
bay leaf
½ tsp
mustard seed
½ tsp
black peppercorn
40 ml
white wine
½ tbsp
white wine vinegar
¼ tbsp
sugar
125 g
butter
2
egg yolks
salt
MetricImperial

Utensils

knife, cutting board, pot (small), heatproof bowl, sieve, liquid measuring cup, whisk

Nutrition per serving

Cal549
Fat55 g
Protein4 g
Carb10 g
  • Step 1/3

    • 1 shallots
    • g tarragon
    • g chervil
    • ½ bay leaf
    • ½ tsp mustard seed
    • ½ tsp black peppercorn
    • 40 ml white wine
    • ½ tbsp white wine vinegar
    • ¼ tbsp sugar
    • salt
    • knife
    • cutting board
    • pot (small)

    Slice unpeeled shallot into large pieces. Pluck and finely chop half the tarragon and all of the chervil. To a saucepan, add bay leaf, remaining whole tarragon leaves, mustard seed, peppercorns, white wine, white wine vinegar, sugar, salt, to a pot and bring to boil, then keep simmering until reduced by half.

  • Step 2/3

    • 125 g butter
    • 2 egg yolks
    • heatproof bowl
    • sieve
    • liquid measuring cup
    • whisk

    Add butter to another saucepan and let melt. Set up a double boiler over simmering water, add strained vinegar mixture and egg yolks. Whisk vigorously until thickened and doubled in volume. Slowly add in butter and keep stirring until silky.

  • Step 3/3

    Remove from heat, stir in chopped herbs and serve with red meat, fish, asparagus, and more! enjoy!

  • Enjoy your meal!

    Homemade Bearnaise sauce

Tags

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