Béarnaise sauce is one of those sauces you should learn to make and remember. Simple to make and very delicious with red steak and chips.
Ingredients
- 4 egg yolks
- 2 shallots
- 1 dl water
- 4 tbsp white wine vinegar
- 1 teaspoon sugar can be omitted
- ¼ teaspoon white pepper
- 100 g butter
- 1 teaspoon dried tarragon
Instructions
- Take the butter to room temperature to soften.
- Bring the water and vinegar to the boil in a saucepan. Peel and chop the onions in the saucepan. Bring to the boil and simmer until half the liquid remains. Strain out the liquid.
- Put water in the small pot and start boiling.
- Separate the yolks into a metal bowl and place the bowl over the boiling water to make a 'water bath'. This is also called double boiler method.
- Beat the eggs. When they start to warm up, add the vinegar liquid a little by little. Whisk vigorously.
- When the mixture is smooth, start adding the butter a little at a time. Whisk vigorously and when all the butter has been used, season the Béarnaise Sauce with dried tarragon, white pepper, sugar and salt.
- Let the Béarnaise Sauce stand for a minute to thicken.
Nutrition (values are an approximate guide)
Calories: 255kcal | Carbohydrates: 4g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 174mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 906IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Do you have a recipe?Share it to the world with us. With valuable backlink. Read more here Leave a recipe!
Last Updated on June 2, 2022 by Flavorado
This post is also available in:
Suomi
