READY IN
15 mins
15 mins
Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
Ingredients for Béarnaise Sauce
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
to serve 2:
4
black peppercorns
1
shallot
2 tablespoons
freshly chopped tarragon
2 tablespoons
white wine vinegar
3
egg yolks
6 oz
unslated clarified butter (drawn butter)
¼
lemon
salt and pepper
1 pinch
cayenne pepper
freshly chopped tarragon, to garnish
How to Cook Béarnaise Sauce
- Crush the peppercorns, peel and finely chop the shallot and chop the tarragon. In a small pan bring the peppercorns, shallots, tarragon and white wine vinegar to the boil and reduce to about 1 tablespoon (15ml).
- Remove the pan from the heat, allow to cool slightly then strain the liquid into a mixing bowl (you can discard the remaining solids). Whisk in the egg yolks and set the bowl over a pan of simmering hot water. The bowl should sit just above the water and not be immersed in it (bain marie style). Whisk the mixture over a low heat for about 5-6 minutes, or until thick and creamy so it leaves a ribbon-like trail.
- Slowly add the clarified butter a little at a time, still whisking, until the sauce becomes thick and glossy. Squeeze in the juice of ¼ of a lemon, season with salt and a little freshly ground black pepper, then stir in the cayenne. Garnish with tarragon if desired and keep warm.
GRAHAM'S HOT TIP:
Don't try and rush the process. A good sauce takes time to develop the right texture.
Reviews of Béarnaise Sauce
May 27 2014 It was delicious. I doubled the recipe because I needed more. I didn't have tarragon (the sauce was a last minute request) so I used dried oregano which worked very well. Very tasty. Angie (3 reviews) |
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