Béarnaise Sauce RecipeOrigin: France Period: traditional |
Ingredients:This is a classic French tarragon-flavoured sauce, typically served with steak.
2 tbsp white wine vinegar (tarragon vinegar is best) 
Béarnaise Sauce Preparation:Method:Combine the vinegar, tarragon stalks and shallot in a small pan and bring to a oil. Cook until almost dry then strain and allow the liquid to cool. Once cold, add the egg yolks and whisk until thick. Whisking vigourously and continuously, gradually add the melted butter ensuring that it's completely beaten into the egg yolks. The mixture will thicken appreciably. Mix-in the chopped tarragon, season with salt and black pepper then serve with steak. |
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