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PrintSAUCE BEARNAISE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the wine, vinegar, shallots and the herbs into a saucepan down to half the quantity of liquid. Then pass it through a fine strainer.
- Slowly melt the butter, make sure not to brown.
- Whisk the egg yolks together with the herb liquid in a water bath. Slowly add the butter, keep stirring.
- Spice the sauce Béarnaise with salt and pepper and serve immediately.
INGREDIENTS
- 145 grams butter
- 2-3 shallots, peeled and diced
- ½ bunch of tarragon, washed, dried and finely chopped
- 90 ml white wine
- 3 teaspoon tarragon vinegar
- ½ bunch of chervils, washed, dried and finely chopped
- 3 egg yolks
- Pepper and salt, to taste
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