Bearnaise Sauce
Bearnaise Sauce
Bearnaise Sauce
Ingredients
- 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
Instructions
- 1. Clarify the butter over low heat or in a water bath.
2. Heat white vinegar in a saucepan. <br
3. Add shallots, chopped tarragon, chopped chervil, and crushed peppercorns.
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).
