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