Gastronomixs

Béarnaise sauce

Sauce on the basis of egg yolks, vinegar, and flavour enhancers such as tarragon and butter. 

Recipe makes one litre.

Béarnaise sauce

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Ingredients

50

g

shallots, finely diced

100

ml

tarragon vinegar

100

ml

water

10

 

white peppercorns

1

 

bay leaf

150

g

egg yolk

600

g

melted butter

 

 

lemon juice

 

 

salt

 

 

tarragon, finely chopped

Preparation method

  • Heat the finely diced shallots, vinegar, water, white peppercorns, and bay leaf in a pan.
  • Reduce the liquid by half.
  • Pass through a fine conical sieve. Let the gastrique cool to 50°C.
  • Add the egg yolks.
  • Whisk to a thick but airy consistency in a pan over the heat or au bain-marie.
  • Add the butter drop by drop while continuing to whisk.
  • Season to taste with lemon juice and salt.
  • Add the finely chopped tarragon.

Serving suggestions

  • Use as a sauce to serve with beef, veal, or pork.
  • Variation tip: flavour the gastrique with spices such as lime leaf, lemon grass, ginger, cloves, mace, saffron, aniseed, and fennel seeds to give the sauce extra accent.
  • Variation tip: replace some of the butter with olive oil.

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