READY IN
15 mins
Béarnaise Sauce Recipe

Béarnaise Sauce

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Béarnaise Sauce can, of course, be purchased ready made - so can a McDonalds! If you want the best tastes, then you'll need to spend a little time creating them.

By the way, if you can't get hold of clarified butter, you can make it yourself... melt the butter slowly over a low heat without stirring. Remove from the heat and skim the foam off the surface. Spoon the clarified butter into a small container, leaving the milky sediment behind.

      Preparation Time: 5 Minutes

      Cooking Time: 10 Minutes

Ingredients for Béarnaise Sauce

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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

  1. 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).
  2. 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.
  3. 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 GRAHAM'S HOT TIP:
Don't try and rush the process. A good sauce takes time to develop the right texture.
 
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Reviews of Béarnaise Sauce

Rating 4 out of 5 - Many cooks will make this recipe again 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.
(3 reviews)
 

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