Sauce Béarnaise
The classic sauce for beef. The sauce Béarnaise must necessarily be prepared fresh. In the past, I have always avoided to prepare a sauce Béarnaise because I was afraid that I would not succeed. With the new method in the blender, I have a 100% success rate and now I can easily and simply prepare a sauce Béarnaise fresh when I want.
Send shopping list to Bring!Preparation
1. Prepare reduction
- 20mlWhite wine vinegar
- 60mlWater
- 1pcShallots
- 10pcPeppercorns
- 1pcBay leaf (fresh or dried)
- 3pcTarragon sprig (fresh)
Place everything in a small pot and reduce to less than a third. If the sauce becomes too liquid or too thick after these cooking instructions, it is almost certainly related to the fact that the reduction was boiled down for too short or too long.
2. Melt butter
- 250gButter (unsalted)
Put the butter in a small pot and let it melt. The butter does not need to be clarified. The whey does not affect the taste or consistency.
3. Prepare sauce
- 3pcEgg yolk (large, with room temperature)
- 1tsLemon juice freshly squeezed
- 3pnSalt
- 2pnSugar
- 1dsWhite wine
- 2.5tsTarragon (fresh)
Put everything except tarragon into the blender, blend the egg yolks until frothy. Strain the reduction into the blender and blend again briefly. Pour the hot butter into a squeeze bottle and add in a thin stream while blending. In between, just blend and do not add butter. The sound of the blender tells you when the sauce is setting. At the end, add tarragon roughly chopped and blend again briefly. Serve immediately and enjoy.
