Béarnaise sauce

Chopping

Active time

5 min

Time Symbol

Total time

10 min

Difficulty

Difficulty

easy

Portions

Servings

1 total recipe (approx. 200 g)

Ingredients

· 3 sprigs fresh tarragon, leaves only
· 1 spring onion/shallot, trimmed and cut into pieces
· ½ tsp black peppercorns
· 1 – 2 tbsp white wine vinegar, to taste
· 2 tbsp dry white wine
· 3 egg yolks
· 1 pinch salt, to taste
· 150 g unsalted butter, cut into cubes and softened

 

Preparation

1   Place tarragon, spring onion/shallot and peppercorns into mixing bowl and chop 6 sec/speed 8. Scrape down sides of mixing bowl with spatula.

2   Insert butterfly whisk. Add vinegar, wine, egg yolks, salt and butter and heat 4-5 min/80°C/speed 1. Sauce will thicken and emulsify during cooking. Remove butterfly whisk. Transfer into a jug and serve immediately (see Tips).

 

Tips

· Transfer béarnaise from the mixing bowl to a jug or serving plates immediately after cooking to prevent splitting.

 

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