Name: Béarnaise sauce
Total time: 25 min
Yield: 4 servings
Cuisine: France
Ingredients: shallots - 3 piece; tarragon vinegar - 100 ml; Dry White - 50 ml; tarragon - 1 sprig; chervil - 1 sprig; Egg yolks: - 4 piece; clarified butter - 200 g; salt -; pepper -

Ingredients

4 servings

shallots 3 piece finely chiselled
tarragon vinegar 100 ml
Dry White 50 ml
tarragon 1 sprig
chervil 1 sprig
Egg yolks: 4 piece
clarified butter 200 g Melted butter
salt
pepper

Steps

Reduce shallots, vinegar, white wine and half of the tarragon to near complete evaporation. Filter, let cool.
Whisk the egg yolks with the reduction in a water bath until the mixture thickens and forms a ribbon.
Stir in the melted butter little by little out of the fire, whisking non-stop, like a Dutch woman.
Add the remaining chopped tarragon and chervil, rectify the seasoning.
Serve warm with grilled meat.

Notes

Classic sauce of French cuisine.

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