Homemade Bearnaise sauce

Based on 1 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
shallots
10 g tarragon
5 g chervil
bay leaf
1 tsp mustard seed
1 tsp black peppercorn
80 ml white wine
1 tbsp white wine vinegar
½ tbsp sugar
250 g butter
egg yolks
salt
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
549
Protein
4 g
Fat
55 g
Carb
10 g
  • Step 1/3

    • shallots
    • 5 g tarragon
    • 5 g chervil
    • bay leaf
    • 1 tsp mustard seed
    • 1 tsp black peppercorn
    • 80 ml white wine
    • 1 tbsp white wine vinegar
    • ½ 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

    • 250 g butter
    • 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!