Béarnaise Sauce
Ease of preparation: Complex
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 6
Ingredients
- 1/3 cup (75 ml) white wine vinegar
- 1/2 french shallot, chopped
- ¼ tsp (1 ml) whole grain black pepper (non-ground)
- 2 egg yokes
- 1 1/4 cups (310 ml) melted butter, tempered
- 1 tbsp (15 ml) fresh tarragon, chopped
Method
- In a pot, bring the vinegar, the French shallots and pepper to a boil. Simmer until reduced to 2 tbsp (30 ml) of liquid.
- In a double boiler, beat the egg yokes and the reduced vinegar until the texture is thick and frothy. Remove the pot from the double boiler. Slowly pour the butter in a thread while constantly beating.