Béarnaise sauce
Votes: 2
Time: 1 hour.
Béarnaise is a classic French sauce named after the Béarn region of southern France. Thick and rich, it's made from melted butter mixed with beaten egg yolks and shallots, simmered with fresh tarragon in a mixture of dry white wine and champagne vinegar. The sauce is whisked over a double boiler until thickened. It pairs perfectly with both meat and grilled vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup fresh tarragon, chopped
- 2 shallots, chopped
- 1/4 cup champagne vinegar
- 1/4 cup dry white wine
- 3 egg yolks
- 110 g butter, melted
We recommend
Recipes with similar ingredients: shallots, champagne vinegar, white wine, eggs, tarragon
Cooking the dish according to the recipe:
- In a small saucepan, combine the tarragon, shallot, vinegar, and wine and heat over medium heat. Bring to a boil and simmer until the liquid has reduced by half. Remove from heat and set aside.
- Place a metal bowl over a pan of simmering water or use a double boiler. Whisk the egg yolks in the bowl until doubled in volume. Gradually whisk in the melted butter and continue whisking until the sauce thickens. Stir in the reserved shallots. Season with salt and pepper to taste, then cover and place in a warm place.
Exit: 1 tbsp.
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