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Béarnaise Sauce

Ease of preparation: Complex

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 6



  1. In a pot, bring the vinegar, the French shallots and pepper to a boil. Simmer until reduced to 2 tbsp (30 ml) of liquid.
  2. 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.