Homemade Bearnaise sauce
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
knife, cutting board, pot (small), heatproof bowl, sieve, liquid measuring cup, whisk
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Nutrition per serving
Step 1/ 3
- 1 shallots
- 2½ g tarragon
- 2½ 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!
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