Béarnaise Sauce RecipeOrigin: France Period: Traditional |
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This is one of the classic French sauces that can be thought of as a slightly more complex version of Hollandaise sauce that's typically served with meat. Ingredients:120ml white wine2 tbsp tarragon vinegar 1 tbsp shallots,finely chopped 2 peppercorns, crushed 2 sprigs of tarragon, chopped 1 sprigs of chervil, chopped 3 egg yolks 180g butter, melted 
Béarnaise Sauce Preparation:Method:Combine the wine, vinegar, shallots, pepper and herbs in the top of a bain-marie (double boiler). Cook over direct heat until the liquid is reduced by half then take off the heat and allow it to cool. Place over hot water and, beating briskly, add the eggs and butter a third at a time. Continue beating steadily as the sauce thickens. |
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