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This is the ultimate Béarnaise sauce recipe. One siphon reliably provides enough for a whole service, with the distinct flavour of tarragon provided by the punchy tarragon butter. 

Makes 3 litres of sauce.

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Allergens and dietary requirements

  • Sulphite
  • Egg
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

700
g
butter
75
g
spinach
184
g
tarragon
8
g
bay leaf
400
g
plain vinegar
400
g
water
400
g
white wine
40
g
tarragon vinegar
2
g
pink peppercorns
2
leaves
bay leaf
5
g
tarragon
240
g
egg yolk
20
g
milk
as needed
lemon juice
as needed
salt

Scale recipe

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