Béarnaise Sauce

Béarnaise Sauce

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Béarnaise Sauce
04/02/2014
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Preparation15 min.
Cooking15 min.
Тotal30 min.
"A sauce that`ll take you straight to a bistro in Montmartre, in the very heart of Paris."

Ingredients

  • vinegar - 2 tablespoons
  • white wine - 1/2 cup
  • eggs - 2 egg yolks
  • butter - 1/5 cup (60 g)
  • onions - 1 small head
  • tarragon - 2 sprigs fresh, or 1 tablespoon dry
  • black pepper
  • white pepper
  • salt
measures

How to cook

Chop the onion finely and put it in a pot to simmer with the vinegar and wine over medium heat. When the vinegar boils off completely, remove the pot from the heat and allow it to cool.

In a water bath, beat the butter with the salt, black pepper and tarragon and gradually add the egg yolks. To this mixture, start adding the cooled mixture and vinegar, beating constantly with a whisk, the mixture must thicken and begin to stick to the spoon.

The sauce is served with grilled meats, boiled eggs, etc... Optionally, season it with lemon juice and white pepper.

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