serves 4
time 30 minutes
difficulty moderate
equipment
  • Water bath: large casserole and cooking thermometer
author iverasp
A picture of Béarnaise sauce
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
  1 whole (large) 1 whole large shallot
  1. cut shallot in small pieces
  2. boil shallot with water, vinegar, tarragon, roughly ground pepper and tarragon to half of original volume
  3. whip egg yolks in a pan. place in waterbath at 65'c
  4. add liquid to egg yolks while stirring
  5. melt butter at low heat
  6. add butter to egg mix while stirring
  2 tbsp 2 tbsp dried tarragon
  100 ml 100 ml white wine / water
  50 ml 50 ml white wine vinegar / vinegar
  3 whole 3 whole egg yolks
250 g   250 g butter
    salt and pepper