RECIPE SEARCH
Filter by

Béarnaise sauce

Béarnaise sauce

Preparation : 10 min Resting : -
Cooking : 10 min Equipment :
Difficulty :
Rating :
 0 rates
Download the recipe :
 

Serves 1 bowl :
100 g butter 
2 egg yolks 
2 sprigs tarragon
50 ml cider vinegar
2 shallots
salt, pepper
1Chop the shallots and tarragon in the mini bowl (4-5 pulses).
2Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper. Reduce by half over a lower heat.
3Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times.
4Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired consistency.
Chef’s tip

delicious with grilled red meat


ADD A COMMENT

Loading...
Click here