| Yield | 0 |
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| Recipes | Sauces-Marinades |
| Yield | 0 |
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| Recipes | Sauces-Marinades |
Bearnaise Sauce
1 tbsp. shallots, diced
1/4 tsp. peppercorns, crushed
2 tbsp. tarragon, chopped
8 oz. unsalted butter
1 tbsp. chervil, chopped
2 ½ oz. or 5 tbsp. white vinegar
1 tbsp. fresh tarragon, chopped
3 to 4 egg yolks
1 tbsp. fresh parsley, chopped
1. Clarify the butter over low heat or in a water bath.
2. Heat white vinegar in a saucepan.
4. Bring to a boil and reduce until liquid has evaporated.
5. Remove pan from heat and allow to cool slightly.
6. Stir in egg yolks and cook over low heat or in a double boiler until egg yolks start to thicken.
7. Remove from the heat and whisk in the clarified butter, little by little
8. Season with salt.
9. Pass through a strainer or chinois.
10. Add the garnish at the last minute (fresh tarragon and parsley).
Chef's note:
The Egg yolk mixture (Sabayon) and clarified butter should be mixed at the same temperature (warm).