Béarnaise sauce

Béarnaise sauce

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
250g unsalted butter
3 sprigs tarragon
or 1/2 teaspoon dried tarragon
2 shallots, chopped
1/4 cup tarragon vinegar
1/4 cup white wine
3 egg yolks
1 tablespoon water
salt and a pinch of white pepper
1 tablespoons chopped parsley, chervil or tarragon

Method

  1. Have the butter at room temperature. In a saucepan, combine the tarragon, shallots, tarragon vinegar and white wine. Cook until the mixture reduces by two-thirds. Cool slightly then strain and pour into the top of a double-boiler or small bowl.
  2. Place over hot but not boiling water, add the egg yolks and water, and stir briskly with a wire whisk, until the mixture is light and fluffy. Add about one-third of the butter and whisk constantly until the mixture thickens slightly. Add the remainder of the butter in small pieces, stirring briskly.
  3. Allow the mixture to thicken after each addition. Season with the salt and pepper, to taste. Add the chopped herb. Serve with roast beef, chateaubriand or other steaks.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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