Creamy Cilantro Béarnaise Sauce

Sauces and Marinades | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Classic Béarnaise, as it was conceived in the French town of Béarn, is made with tarragon.

Ingredients

Butter - 8.8 oz
Shallot - 1 head
Champagne Vinegar - 2 spoons
Whole egg - 3 pieces
Cilantro - 0.2 oz
Fresh basil leaves - 0.2 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the butter in a saucepan and put it on the heat. Once it melts, skim off the foam and carefully pour the clear top layer into another container. The creamy bottom layer will no longer be needed.

Step 2

Finely chop the shallot, set half aside temporarily, and place the other half in a saucepan. Add vinegar and put it on the heat. Simmer, stirring, until all the liquid has evaporated.

Step 3

Whisk together three egg yolks and two tablespoons of water until emulsified. Stir in half of the reduced onion. Using a double boiler — you can simply hold the bowl over a pot of boiling water — whisk the sauce for about five minutes, until it reaches a consistency similar to shaving foam. It’s important not to overheat it — to avoid ending up with an omelet, so you can periodically remove the bowl from the steam.

Step 4

Gradually whisk the oil into the sauce, ensuring to mix thoroughly after each addition.

Step 5

Finely chop the cilantro and green basil. Add them to the sauce along with the remaining fresh shallot. Mix well, then season with salt and pepper to taste.