Béarnaise Sauce
Sauces and Marinades | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
Pairs wonderfully with meat, especially beef.
Ingredients
- Whole egg - 3 pieces
- Dry White Wine - 5 fl oz
- Champagne Vinegar - 2 fl oz
- Tarragon - 0.1 oz
- Onion - 1 piece
- Butter - 6.3 oz
Step by Step guide
Step 1
Finely chop the onion.
Step 2
In a small saucepan, combine the onion, wine, vinegar, and tarragon. Cook for 10 minutes, stirring, and then remove from heat. Let cool for 5 minutes.
Step 3
Place the saucepan over low heat. Add the yolks and whisk constantly in a figure-eight motion until the sauce thickens. Do not allow the yolks to scramble or burn. The sauce should be thick but still pourable. Remove from heat.
Step 4
Add the butter and mix well.
Step 5
Transfer to a sauceboat and serve.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.