Bearnaise Sauce
From mao65 17 years ago
- 20 minutes to make
- Serves 8
I serve this delicious, creamy sauce with my individual Beef Wellingtons
Ingredients
- 1/4 cup tarragon or wine vinegar shopping list
- 2 tablespoons minced shallots shopping list
- 2 tablespoons chopped fresh tarragon, divided shopping list
- 10 whole peercorns shopping list
- 4 egg yolks shopping list
- 1 tablespoon water shopping list
- 3/4 cup clarified butter(to clarify butter; melt 1 cup butter over low heat. Skim off foam. Pour clear liquid int measuring cup) shopping list
- Pinch ground red pepper shopping list
- salt and white pepper shopping list
How to make it
- In small saucepan combine vinegar, shallots, 1 tablespoon tarragon and peppercorns. Bring to a boil and cook until liquid is reduced to 2 tablespoons. Strain into double boiler; discard solids. Cool.
- Whisk in egg yolks and the water. Whisk over simmering water until slightly thickened. Whisk in clarified butter in a thin steady stream. Stir in red pepper, remaining tarragon, and salt and white pepper to taste. Pour sauce into a wide mouth thermos or place pan in a larger pan pan of warm water and keep warm 1 hour. Serve with Beef Wellintons.
People Who Like This Dish 4
- elgourmand Apia, WS
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- conner909 Whereabouts, Unknown
- marriage Apalachin
- mao65 Griffith, IN
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The Rating
Reviewed by 4 people-
Everyone needs a great recipe for Bearnaise Sauce.
This the best on the web, you have my five fork rating
Michael
trigger
in loved it
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This is a great recipe for Bearnaise sauce and you make it sound so easy. Bearnaise is a truly great sauce and soooo easy to get wrong. If the beginner is going to get it right you have shown then the way. Thanks for the 5 post.
elgourmand
in Apia loved it
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