Béarnaise Sauce

Béarnaise sauce gets its name from the Béarn province in southeastern France. Its main ingredient is tarragon, and it is served with grilled meat and fish.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 spoon Vinegar, apple

  • 5 spoon Alcohol, Wine, White

  • 1 spoon Shallot

  • 1 spoon Spices, pehtran, crushed

  • 3 grains Spices, pepper, white

  • 0.25 piece Spices, bay (leaves)

  • 3 pieces Egg, egg yolk, fresh

  • 1 pinch Salt, table

  • 1 pinch Sugar, white

  • 3 spoons Soup base, beef, cube

  • 100 g Butter, unsalted

  • 1 teaspoon Juice, lemon

Steps

  1. Place vinegar, wine, shallot, tarragon, crushed pepper, and bay leaf in a small pot, bring to a boil, and wait for it to simmer. Cook until half of the liquid evaporates. Remove the pot from heat, strain the liquid, and let it cool.

  2. In a metal bowl, whisk the egg yolks, salt, and sugar well. Gradually add the cooled liquid and broth to the mixture while continuously whisking. Heat the butter in a small pot until melted.

  3. Prepare a water bath. Place the bowl with the sauce over a pot of hot water and whisk until the sauce thickens and becomes creamy. While whisking, gradually add the melted butter to the sauce. Season with lemon juice and mix well.

  4. Pour the prepared sauce into a sauce boat and serve.

Nutrition Information (Per 100g)

  • Calories: 91.27 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 9.01 g
    • Sugars: 0 g
  • Protein: 1.13 g
  • Fiber: 0 g

Advice

Instead of fresh tarragon, you can use dried tarragon.