Name: Béarnaise sauce
Total time: 30 min
Cuisine: French
Ingredients: 50 ml white wine vinegar; 1 shallot (finely chopped); 1 sprig of tarragon; peppercorns; 3 egg yolks; 250 g clarified butter (melted); salt (to taste); cayenne pepper (pinch); 1 tbsp finely chopped tarragon (finely chopped); 1 tbsp finely chopped chervil (finely chopped)

Method

Get cooking

Make the gastrique: simmer the white wine vinegar with the shallot, tarragon and peppercorns until reduced. Strain the mixture.
In a pan over a low heat, whisk the egg yolks with the gastrique until foamy.
Slowly add the clarified butter, whisking continuously until the sauce is creamy.
Season with salt and cayenne pepper.
Stir in the finely chopped tarragon and chervil.

Background

The gastrique should be reduced well for a concentrated flavour. Add more herbs to taste if you like.

Béarnaise sauce

Ingredients

Gastrique

Base

Herbs and spices

Get cooking

Background