Bearnaise Sauce
A classic French emulsified butter sauce flavored with tarragon, served with grilled meats and boiled eggs.
⏱️ Prep: 15 min🍳 Cook: 15 min
Ingredients
| 2 tbsp | 30 ml | vinegar |
| 1/2 cup | white wine | |
| 2 | egg yolks | |
| 60 g | butter | |
| 1 small head | onion | |
| 2 fresh sprigs or 1 tbsp | tarragon | |
| — | black pepper | |
| — | white pepper | |
| — | salt |
Instructions
- Finely chop the onion and put it in a saucepan to simmer together with the vinegar and wine over medium heat. When the vinegar has evaporated completely, remove the pan from the heat and leave it to cool slightly.
- In a double boiler (water bath), whisk the butter with the salt, pepper and tarragon, and gradually add the egg yolks. Start adding the cooled vinegar mixture to this blend, whisking continuously with a wire whisk.
- The mixture should thicken and begin to cling to the spoon. Serve the sauce with roasted meats, boiled eggs, etc. If desired, season with lemon juice and white pepper.
Prep 15 min · Cook 15 min · Total 30 min